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Hearty Lentil and Vegetable Soup: 1 Perfect Bowl of Comfort

Hearty Lentil and Vegetable Soup
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This hearty lentil and vegetable soup is a nutritious, filling, and budget-friendly vegetarian meal. It’s packed with vegetables and plant-based protein, making it a healthy one-pot option perfect for meal prep and cozy fall evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Add rinsed lentils, vegetable broth, diced tomatoes (undrained), dried thyme, dried rosemary, black pepper, and bay leaf to the pot.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
  5. Remove the bay leaf. Stir in chopped kale or spinach and cook for 3-5 minutes, or until greens are wilted.
  6. Taste and season with salt as needed. Serve hot.

Notes

  • For a thicker soup, you can mash some of the lentils against the side of the pot with a spoon.
  • This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
  • Feel free to add other vegetables like potatoes, sweet potatoes, or bell peppers.
  • A squeeze of lemon juice at the end brightens the flavors.

Nutrition

Find it online: https://whiskdaily.com/hearty-lentil-and-vegetable-soup/