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Description
A hearty and flavorful vegetarian soup packed with vegetables and lentils. This recipe is easy to make and perfect for a healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1 cup chopped kale or spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, add lentils, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, or until lentils are tender.
- Remove bay leaf. Stir in kale or spinach and cook until wilted, about 5 minutes.
- Adjust seasoning if needed. Serve hot.
Notes
- For a creamier soup, you can blend a portion of the soup before adding the greens.
- Feel free to add other vegetables like potatoes, sweet potatoes, or zucchini.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian soup, lentil soup, vegetable soup, easy soup, healthy soup, plant-based soup