Hearty Lentil Vegetable Soup

Ingredients

Tick them off as you go. Quantities are for 6 servings.

• 1½ cups brown or green lentils, rinsed
• 2 carrots, diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp ground cumin
• 2 cups baby spinach
• 1 tbsp red wine vinegar

Method

1. SautéCook the onion, carrots and celery in the oil in a large pot over medium heat for 8 minutes. Add the garlic and cumin for 1 minute.

2. SimmerAdd the lentils, tomatoes, broth and bay leaf. Bring to a boil, then simmer partly covered for 30 minutes, until the lentils are tender.

3. FinishStir in the spinach until wilted. Remove the bay leaf, add the vinegar, and season with salt and pepper.

4. ServeLadle into bowls. Leftovers thicken overnight; thin with a splash of water.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

Tags