Description
A nourishing and hearty lentil soup loaded with a variety of vegetables, making it a wholesome meal for any time of the year.
Ingredients
Scale
- 2 cups dried green or brown lentils, rinsed
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: 1 cup chopped spinach or kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until vegetables are softened.
- Stir in cumin, bay leaves, and thyme. Cook for 1 minute.
- Add lentils, diced tomatoes (with juice), and vegetable broth.
- Bring to a boil, then reduce heat to low. Simmer covered for 25-30 minutes, or until lentils are tender.
- Remove bay leaves and season with salt and pepper.
- If using, stir in spinach or kale and cook for another 2 minutes.
Notes
This soup tastes even better the next day after flavors meld. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 55g
- Protein: 18g