Description
This comforting lentil soup is packed with tender lentils, carrots, celery, tomatoes, and aromatic herbs in a flavorful broth. Finished with fresh spinach and red wine vinegar, it’s a hearty, nutritious, and easy one-pot meal perfect for chilly days, meal prep, or a wholesome family dinner.
Ingredients
Scale
- ¼ cup olive oil
- 1 onion
- chopped
- 2 carrots
- diced
- 2 stalks celery
- chopped
- 2 cloves garlic
- minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dried lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach
- rinsed and thinly sliced
- 2 tablespoons red wine vinegar
- salt to taste
- ground black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and chopped celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, bay leaf, dried oregano, and dried basil. Cook for an additional minute until the garlic is fragrant.
- Stir in the dried lentils and water. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
- Add the crushed tomatoes and sliced spinach. Season with red wine vinegar, salt, and black pepper to taste. Cook for another 5 minutes to heat through.
- Remove the bay leaf and serve the soup hot.
Notes
- Rinse the lentils: Remove any debris and rinse thoroughly before cooking.
- Adjust the consistency: Add extra water or vegetable broth if the soup becomes too thick.
- Boost the flavor: Add cumin, smoked paprika, coriander, or a squeeze of lemon juice.
- Make it creamy: Blend a portion of the soup and stir it back into the pot.
- Add more vegetables: Kale, zucchini, or bell peppers work well.
- Vegan option: The recipe is naturally vegan when prepared with plant-based ingredients.
- Storage: Refrigerate in an airtight container for up to 4–5 days. Freeze for up to 3 months. Add a little water or broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: Lentil Soup, vegetarian soup, healthy recipe, easy soup