Creamy Tomato & Spinach Lentil Soup

Creamy Tomato & Spinach Lentil Soup ingredients

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 medium celery stalks, chopped
• 4 cloves garlic, minced
• 28 oz canned diced tomatoes, undrained
• 6 cups vegetable broth
• 1 cup brown or green lentils, rinsed
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 1 large bay leaf
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup full-fat coconut milk (canned) or heavy cream
• 5 oz fresh spinach
• 2 tbsp fresh parsley, chopped (for garnish)

How to make Creamy Tomato & Spinach Lentil Soup

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 large chopped yellow onion, 2 medium chopped carrots, and 2 medium chopped celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
2. Add 4 minced garlic cloves to the pot and cook for another 1 minute until fragrant, being careful not to let the garlic brown excessively.
3. Stir in the 28 oz can of undrained diced tomatoes, 6 cups vegetable broth, 1 cup rinsed brown or green lentils, 1 tsp dried oregano, 0.5 tsp dried thyme, 1 large bay leaf, 1 tsp kosher salt, and 0.5 tsp black pepper. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30-35 minutes. The lentils should become tender, and the soup will thicken as it cooks.
5. After simmering, carefully remove and discard the bay leaf from the soup. The bay leaf has imparted its flavor and is no longer needed.
6. Stir in 0.5 cup full-fat coconut milk (for a vegan option) or heavy cream. This will add richness and creaminess to the soup. If using coconut milk, ensure it's well-stirred from the can.
7. Add the 5 oz fresh spinach to the pot, stirring it into the hot soup until it wilts completely, which usually takes about 2-3 minutes.
8. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The flavor will deepen as the ingredients meld.
9. Ladle the creamy tomato and spinach lentil soup into bowls. Serve hot, garnished with 2 tbsp fresh chopped parsley. This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months, making it excellent for meal prep.

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