Hearty Lentil Soup With Fresh Vegetables
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Lentil soup, the ultimate comfort food! It’s a chilly winter evening, and there’s nothing better than a warm, hearty bowl of goodness to cozy up with. And today, we’re diving into the world of lentils, and trust me, you won’t want to miss this!
This lentil soup recipe is a game-changer. Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens, it’s simple, nourishing, and delicious. The best part? It’s incredibly easy to make, and you can customize it to your taste with your favorite spices and herbs.
Let’s head over to the recipe aisle and get started! First, heat some olive oil in a large pot or Dutch oven over medium heat. Add in some sautéed onions, carrots, and celery – the holy trinity of soup-making. Cook until they’re tender and fragrant, about 8 minutes.
Next, add in some garlic, diced tomatoes, lentils, vinegar, thyme, and broth. Stir everything together, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
Finally, add in some chopped kale or spinach and let it wilt into the soup. Season with salt and pepper to taste, then serve it up with some crusty bread for dipping.
This lentil soup is a crowd-pleaser, and you can easily make it in bulk for a week’s worth of lunches. Plus, it’s packed with protein, fiber, and vitamins to keep you going all day long. So go ahead, give it a try, and let me know what you think!
Printable Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup dried lentils
- 1 tablespoon vinegar
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups chopped kale or spinach
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat.
- 2. Add sautéed onions, carrots, and celery and cook until tender and fragrant, about 8 minutes.
- 3. Stir in garlic, diced tomatoes, lentils, vinegar, thyme, and broth.
- 4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 25-30 minutes, or until lentils are tender.
- 5. Add chopped kale or spinach and let it wilt into the soup.
- 6. Season with salt and pepper to taste, then serve with crusty bread for dipping.
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