Nourishing Lentil Soup with Spinach
This easy lentil soup with spinach makes a nutrient-rich plant-based meal that’s also freezer-friendly.
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Ingredients
- 1/4 cup olive oil
- 1/8 tsp red pepper
- 1 onion chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tsp oregano
- 2 bay leaves
- 2 tsp basil
- 1 can crushed tomatoes 28 oz can
- 2 cups lentils dried
- 4 cups water
- 4 cups vegetable broth or chicken broth
- 1 cup baby spinach chopped
- 2 carrots chopped
- 1 tbsp salt
- 2 tsp pepper
- 3 tbsp lemon juice
Instructions
- In a large soup pot or dutch oven, heat the olive oil.
- Add the red pepper, onion, carrot, and celery to the pot.
- Cook until onion is translucent (about 6 minutes).
- Stir in the minced garlic, oregano, bay leaf, basil, salt, & pepper and cook until fragrant (about 3 minutes).
- Add the can of tomatoes, dried lentils, broth, and water.
- Bring to a boil, reduce heat, and simmer for 1.5 hours or until the lentils are soft.
- Optional add broth to get the desired consistency for your soup.
- Right before serving add in the spinach and lemon juice.
- Add additional salt & pepper to taste.
Nutrition
Calories: 203kcal | Carbohydrates: 28g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1093mg | Potassium: 460mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2552IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg
Servings: 10
Calories: 203kcal