Description
Lentil and Vegetable Soup is a warm, nourishing dish that combines hearty lentils with a medley of colorful vegetables. This comforting soup not only offers robust flavors but also serves as a wholesome meal perfect for chilly evenings or meal prep. With minimal effort, you can create a delicious bowl of goodness that delights the senses and warms the soul.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
Instructions
- Wash and chop all vegetables. Rinse lentils under cold water until clear.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
- Stir in rinsed lentils and canned tomatoes (with juice). Mix well.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let simmer for about 30 minutes until lentils are tender.
- Add fresh spinach or kale just before serving until wilted. Adjust seasoning with salt and pepper to taste.
- Serve hot with crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg