Lentil Vegetable Soup is great for weeknight dinners

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced or grated)
• 1 teaspoon Ground Cumin (ground)
• 1/2 teaspoon Ground Turmeric (ground)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Broth (low‑sodium)
• 1 can Canned Diced Tomatoes (14.5 oz, undrained)
• 1 teaspoon Dried Thyme (dried)
• 1 teaspoon Dried Oregano (dried)
• 1 cup Dried Lentils (green or brown) (rinsed under running water)
• 1 cup Potatoes (peeled and diced (optional))
• 2 cups Fresh Spinach (washed)
• 4 slices Bread (toasted, for serving (optional))

Instructions

1. Prepare vegetables

   Peel and dice the carrots, dice the celery and onion, mince the garlic, rinse the lentils, and dice the potatoes if using.

   Time: PT10M

2. Sauté vegetables

   Heat the olive oil in the large pot over medium heat. Add the carrots, celery, and onion and cook, stirring often, for about 5 minutes until softened.

   Time: PT5M

3. Add garlic and spices

   Stir in the minced garlic, ground cumin, and ground turmeric. Fry for 1 minute until fragrant, being careful not to burn the garlic.

   Time: PT1M

4. Add broth, tomatoes, herbs, lentils, and potatoes

   Pour in the vegetable broth and the canned diced tomatoes with their juice. Add the dried thyme, oregano, salt, and black pepper. Then add the rinsed lentils and the diced potatoes. Stir to combine.

   Time: PT2M

5. Boil and simmer

   Increase the heat to bring the mixture to a rolling boil, then cover with a lid, reduce to low heat, and simmer for about 20 minutes, stirring occasionally, until the lentils are al dente.

   Time: PT20M

   Temperature: low heat

6. Blend for creaminess (optional)

   If you prefer a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot for about 2 minutes, leaving some chunks for texture.

   Time: PT2M

7. Add spinach

   Stir in the fresh spinach leaves and let them cook for 3 minutes, or until wilted.

   Time: PT3M

8. Serve

   Ladle the soup into bowls and serve with a slice of toasted bread on the side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

8 g