Lentil Soup
This lentil soup is hearty, flavorful, and nourishing — a perfect plant-based dinner that comes together fast with pantry staples and fresh veggies.
Equipment
- Large soup pot
- - Wooden spoon
- Ladle
- - Immersion blender (optional)
Ingredients
- Base
- 2 tbsp olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery ribs chopped
- Soup
- 1 can 14 oz diced or crushed tomatoes
- 2 cups green or brown lentils
- 7 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp salt
- Finish
- 3 cups baby spinach
- Juice of 1 lemon
- Black pepper to taste
- Optional Garnish
- Parsley
- Lemon wedges
- Bread
Instructions
- Sauté onion, garlic, carrots, and celery in oil for 5 minutes.
- Add lentils, tomatoes, broth, and spices. Stir well.
- Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Stir in spinach and lemon juice. Let spinach wilt.
- Season and serve hot.
Notes
Use kale or chard if you don’t have spinach
Blending a bit of soup adds creamy texture
Let it sit — it tastes even better the next day