Description
Lentil Vegetable Soup is a hearty and nutritious dish filled with wholesome vegetables and protein-packed lentils. This easy-to-make soup is perfect for meal prep and is full of flavor, making it a comforting, healthy option year-round.
Ingredients
2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 16-ounce bag brown lentils
1 15.5-ounce can diced fire-roasted tomatoes
8 cups vegetable broth or water
1–2 cups finely chopped fresh spinach
Salt and pepper to taste
Instructions
- Combine all ingredients, except the spinach, in a large soup pot or Dutch oven.
- Cook over low heat for 2 hours, stirring occasionally to ensure even cooking.
- After 2 hours, add the finely chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted.
- Season with salt and pepper to taste, and adjust as necessary.
- Serve hot and enjoy!
Notes
- If you don’t have spinach, you can substitute with kale, Swiss chard, or other leafy greens.
- Try using green or red lentils for different textures and flavors.
- Add a pinch of chili flakes or cayenne pepper for a spicy kick.
- For a heartier version, you can add cooked chicken or sausage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove, adding a little water or broth to adjust the consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
