Description
Indulge in the comforting embrace of this Warming Lentil Soup with Veggies. Packed with earthy lentils and vibrant vegetables, this hearty dish is a nourishing hug in a bowl. Perfect for chilly evenings or busy weeknights, it’s not just easy to make—it’s also deliciously satisfying. With its rich flavor profile and colorful presentation, this soup will surely become a favorite in your household.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (preferably fire-roasted)
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- 1 tsp ground cumin
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent (about 5 minutes).
- Stir in diced carrots and celery; cook for an additional 3-4 minutes until slightly softened.
- Add rinsed lentils and canned tomatoes to the pot, stirring for about 2 minutes.
- Pour in vegetable broth and add thyme, cumin, bay leaves, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in spinach or kale just before serving until wilted (about 2-3 minutes).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg