Name: Lentil and Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 2 cups dried green or brown lentils, rinsed and drained; 2 tablespoons olive oil; 1 large onion, finely diced; 3 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried thyme; 1 bay leaf; 8 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 cups fresh spinach, chopped; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper to taste; ¼ cup fresh parsley, chopped, for garnish

Instructions

Prepare the vegetables

Thoroughly rinse the lentils and set aside. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Add spices and lentils

Stir in the cumin, dried thyme, and bay leaf, toasting the spices for 30 seconds. Add the rinsed lentils to the pot and stir to coat with the vegetable and spice mixture.
Simmer the soup

Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender but not mushy.
Finish with fresh ingredients

Once lentils are cooked, add the chopped spinach and stir until wilted, about 2 minutes. Remove from heat and stir in the fresh lemon juice. Remove the bay leaf. Season with salt and pepper to taste.
Serve the soup

Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread for a complete meal. The soup will thicken upon standing; thin with additional broth if desired.

Lentil and Vegetable Soup

Ingredients

Instructions

Nutritional Information