Lentil Soup
from kristineskitchenblog.com
This Lentil Soup is filled with warm spices, hearty lentils, fresh vegetables and fire roasted tomatoes. It's a flavorful, healthy, soup recipe that's as easy to make as it is delicious.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 6 servings
Calories: 286kcal
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
- 2 ribs celery chopped
- 4 cloves garlic minced
- 6 cups low sodium vegetable broth*
- 15 ounces fire roasted diced tomatoes or fire roasted crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 sprigs fresh thyme or 1½ teaspoons dried thyme
- 2 bay leaves
- 1 ½ cups dry green or brown lentils picked over and rinsed
- 2 cups loosely packed chopped fresh spinach
- Optional, for serving: squeeze of fresh lemon juice and/or grated Parmesan cheese
In a large Dutch oven or other heavy duty pot, heat the olive oil over medium heat.
Once hot, add the onion, carrots and celery and cook, stirring often, for about 6 minutes, until the vegetables start to soften.
Add the garlic and cook, stirring, for 30 seconds.
Add the vegetable broth, diced tomatoes, cumin, salt, pepper, thyme, bay leaves and lentils. Stir.
Increase the heat to medium high and bring to a boil. Once boiling, reduce the heat to a medium simmer and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender.
Use a fork to remove the thyme stems (most of the leaves will have fallen off) and bay leaves.
Stir in the spinach.
Serve. If desired, you can stir a squeeze of fresh lemon juice into bowls of soup, or top with grated Parmesan cheese.
- If not using a low sodium broth, reduce the added salt in the recipe, to taste.
- Leftover soup may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Calories: 286kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1474mg | Potassium: 669mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5300IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 5mg
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