Description
A hearty, comforting soup made with green lentils, vibrant vegetables, and a rich tomato broth, finished with fresh spinach for a healthy and satisfying meal.
Ingredients
Scale
- 1 cup green lentils, rinsed and drained
- 3 cups fresh spinach, roughly chopped
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 5 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Set a large soup pot over medium heat and add olive oil.
- Add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in minced garlic and tomato paste. Cook for 1 more minute.
- Add diced tomatoes, lentils, thyme, oregano, bay leaves, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer uncovered for 30 to 35 minutes, until lentils are tender.
- Remove bay leaves and stir in fresh spinach. Cook for 2–3 minutes until wilted.
- Serve hot with crusty bread or enjoy as is.
Notes
- For extra depth, add a splash of lemon juice before serving.
- To thicken the soup, blend a portion and stir it back in.
- This soup freezes well and is even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 630mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: lentil vegetable soup, vegan soup, spinach tomato soup, healthy lentil soup