Ingredients
Main Ingredients
- 1 cup dried lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin or Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Optional Ingredients
- Spinach, a handful
- Tomatoes, diced, 1/2 cup
- Parsley, chopped, 1 tablespoon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, diced carrots, diced celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
- Add Lentils and Broth: Stir in the rinsed lentils, then pour in the vegetable broth. Add cumin or Italian seasoning along with salt and pepper to taste, stirring well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and let it simmer for 25 to 30 minutes or until the lentils are tender and cooked through.
- Incorporate Optional Ingredients: Once lentils are tender, stir in optional fresh spinach, diced tomatoes, and chopped parsley for added flavor and nutrition. Cook for an additional 2-3 minutes until spinach wilts.
- Serve Warm: Ladle the soup into bowls and serve warm. Adjust seasoning if necessary to taste.
Notes
- This soup freezes well; store in airtight containers for up to 3 months.
- For extra heartiness, add diced potatoes or sweet potatoes when you add the broth.
- Feel free to swap lentils with other legumes like split peas or chickpeas if desired.
- This soup is perfect for meal prep and reheats well on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten Free
