Easy Lentil Soup
This Lentil Soup is easy and budget-friendly, with easy-to-find ingredients that pack a healthy punch. It makes a comforting and hearty meal!
Servings: 6
Equipment
- Large dutch oven
Ingredients
- 2 Tablespoon olive oil
- 1 small onion diced
- 4 cloves garlic crushed
- 3 carrots peeled and diced
- 2 stalks celery diced
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- salt & pepper
- 1 14-0z can diced tomatoes 398 ml
- 1 cup green lentils rinsed
- 6 cups vegetable stock
- 1 cup baby spinach leaves roughly chopped
- Juice from one lemon
- Fresh parsley finely chopped, for garnish
Instructions
- In a large dutch oven over medium high heat, add olive oil. Add onion and cook for 5 minutes or until translucent.
- Add garlic, carrots, celery, cumin, thyme, pepper flakes, salt & pepper, and cook for 5 minutes.
- Add tomatoes, rinsed lentils, and vegetable stock and bring to a boil.
- Lower heat to medium low, cover with a lid, and cook for 25-30 minutes or until lentils are tender.
- In the last few minutes, add chopped spinach and lemon juice and stir until spinach has wilted.
- Taste and adjust with more salt & pepper if desired. Serve topped with chopped parsley.
Notes
Feel free to blend the soup with a stick blender or other high-speed blender, to make a smooth texture, if you prefer.
Did you make Lentil Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.