Lentil Vegetable Soup
This hearty Lentil Vegetable Soup is packed with nutritious ingredients and offers a comforting bowl filled with flavors. Perfect for a cozy dinner or meal prep, it's easy to make and deliciously satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon thyme, dried
- ½ teaspoon black pepper
- 1 cup lentils (green or brown), rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes with juices
- 2 medium zucchini, diced
- 2 cups fresh spinach
- to taste salt
- lemon wedges (for serving, optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the minced garlic, cumin, thyme, and black pepper. Cook for an additional minute until fragrant.
- Add the rinsed lentils and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
- Once boiling, reduce heat to low and add the diced tomatoes and zucchini. Cover and simmer for about 25 minutes, or until the lentils are tender.
- Stir in the fresh spinach until wilted. Season with salt to taste.
- Serve hot, with lemon wedges on the side if desired.
Notes
Feel free to add or substitute other vegetables like bell peppers or kale, depending on preference and availability.
This soup stores well in the refrigerator for up to 5 days, making it great for meal prep.
You can also freeze the soup for up to 3 months. Just cool completely before transferring it to airtight containers.