Lentil Vegetable Soup
Make this hearty lentil vegetable soup with simple ingredients in just 60 minutes. Packed with nutrients and flavor, it's the perfect comfort food for any day.
Equipment
- knife
- cutting board
- measuring spoons
- measuring cups
- large pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 can (14.5 oz) diced tomatoes undrained
- 1 cup brown lentils rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 3 cups fresh spinach chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for about 7-8 minutes, until the vegetables have softened.
- Add the minced garlic and 1 teaspoon of dried thyme to the pot. Cook while stirring constantly for 1 minute, until the garlic becomes fragrant.
- Pour in the undrained can of diced tomatoes, 1 cup of rinsed lentils, 6 cups of vegetable broth, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together to combine.
- Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the lentils are tender.
- Remove the pot from the heat and discard the bay leaf. Stir in the 3 cups of fresh spinach and let it wilt in the hot soup for about 2-3 minutes before serving.
Notes
Taste the soup and season with additional salt and pepper if desired.