Description
A nutritious and filling vegan soup packed with lentils and vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup lentils
- 2 carrots, diced
- 1 onion, chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups spinach
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute.
- Stir in the lentils, diced tomatoes, vegetable broth, thyme, and cumin.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
- Add spinach and cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg