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Lentil Vegetable Soup

Lentil Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dried brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes, with juices
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper
  • 2 cups packed baby spinach
  • Lemon juice, to taste
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for about 8 minutes until softened.
  2. Stir in the garlic, cumin, and smoked paprika and cook for 1 minute. Add the rinsed lentils, tomatoes, bay leaves, and broth. Bring to a boil.
  3. Reduce the heat to low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender.
  4. Remove the bay leaves. Stir in the spinach and let it wilt, about 1 minute. Ladle into bowls, squeeze lemon juice over each, and top with parsley.

Notes

The soup will thicken as it sits, especially if you use brown lentils. When reheating, just add a little broth or water to loosen it back up.