Description
A nutritious and filling vegan soup made with lentils and a variety of vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups spinach or kale
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the minced garlic, cumin, and thyme, and cook for another minute.
- Stir in the lentils, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
- Add the spinach or kale 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 up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg