Hearty Vegetarian Lentil Soup with Spinach

Hearty Vegetarian Lentil Soup with Spinach ingredients

• 1 cup dried green or brown lentils
• 2 tbsp olive oil
• 1 each yellow onion, diced
• 2 each carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes (14.5-ounce can), undrained
• 1 tsp dried thyme
• 1 each bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 5 ounces fresh baby spinach
• 0.25 cup fresh parsley, chopped (for garnish)

How to make Hearty Vegetarian Lentil Soup with Spinach

1. Rinse 1 cup of dried green or brown lentils thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Pick through them to remove any small stones or debris before cooking.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
3. Add 3 minced garlic cloves and 1 teaspoon of dried thyme to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
4. Stir in the rinsed lentils, 6 cups of vegetable broth, and one 14.5-ounce can of diced tomatoes (undrained). Add 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
5. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking to the bottom of the pot.
6. Remove and discard the bay leaf. Stir in 5 ounces of fresh baby spinach, cooking for 2-3 minutes until the spinach wilts completely into the soup.
7. Taste the soup and adjust seasoning if necessary, adding more salt or pepper to your preference. For a thicker consistency, you can mash some of the lentils against the side of the pot with a spoon.
8. Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of fresh chopped parsley before serving. This soup pairs wonderfully with crusty bread and keeps well in the refrigerator for up to 4-5 days.

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