Description
This One-Pot Lentil Veggie Soup is a hearty, healthy, and flavorful meal. Packed with vegetables, lentils, and herbs, it’s a simple and satisfying dish that’s perfect for any day of the week.
Ingredients
Units
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- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- Salt to taste
- Ground black pepper to taste
Instructions
- Sauté Vegetables: Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
- Add Spices: Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Simmer Lentils: Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
- Wilt Spinach: When ready to serve, stir in spinach and cook until it wilts.
- Season and Serve: Stir in vinegar and season with salt and pepper; taste and adjust as needed. Serve hot and enjoy!
Notes
- Lentil Variety: You can use different types of lentils, such as green or brown lentils, for this recipe. Adjust the cooking time accordingly, as some lentils may take longer to cook than others.
- Broth Option: For a richer flavor, you can substitute some of the water with vegetable broth.
- Vinegar Choice: Red wine vinegar, apple cider vinegar, or balsamic vinegar all work well in this soup.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Make it Hearty: Add other vegetables like chopped potatoes, zucchini, or bell peppers for extra flavor and texture.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
