Go Back

Nourishing Lentil Soup with Spinach

Prep Time30 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: soup
Servings: 10

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 28 oz can crushed tomatoes
  • 2 cups dry lentils
  • 4 cups water
  • 4 cups broth (chicken or veggie)
  • 1 cup baby spinach, 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.