Dinner · Lunch
Lentil Vegetable Soup
A thick, filling soup of lentils, carrots and tomatoes. Inexpensive and freezes well.
⏱ 55 min (15 min prep, 40 min cooking)
🍽 Serves 6 · about 1 1/2 cups
budgetfreezer friendlymake aheadleftovers
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Soup
- 2 tbsp Olive oil
- 1 Yellow onion, chopped
- 2 Carrots, diced
- 2 stalk Celery, diced
- 3 clove Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Dried thyme
- 1½ cup Dried lentils, rinsed
- 1 can Diced tomatoes
- 6 cup Vegetable broth
- 1 leaf Bay leaves
- 1 tsp Table salt
- ¼ tsp Ground black pepper
- 3 cup Baby spinach
- 1 tbsp Lemon juice (bottled)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot.
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 to 8 minutes, until soft. Add the garlic, cumin and thyme for 1 minute.
- Add the lentils, tomatoes, broth, bay leaf, salt and pepper. Bring to a boil, then lower the heat, partly cover and simmer 25 to 30 minutes, until the lentils are tender.
- Remove the bay leaf. Stir in the spinach until wilted and add the lemon juice. Taste for salt.
Make aheadKeeps 4 to 5 days in the fridge; it thickens, so add water when reheating to 165°F.
❄️ FreezerFreeze for 2 to 3 months for best quality.
↺ LeftoversPack for lunch in a preheated insulated food jar.
🧒 With kidsBlend part of the soup for a smoother texture, and serve with crackers or toast for dipping.
Gluten-free swapCheck the broth label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.