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Lentil soup served in a bowl.
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5 from 5 ratings

Lentil Soup

from kristineskitchenblog.com
This Lentil Soup is filled with warm spices, hearty lentils, fresh vegetables and fire roasted tomatoes. It's a flavorful, healthy, soup recipe that's as easy to make as it is delicious.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 286kcal

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
  • 2 ribs celery chopped
  • 4 cloves garlic minced
  • 6 cups low sodium vegetable broth*
  • 15 ounces fire roasted diced tomatoes or fire roasted crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12 sprigs fresh thyme or 1½ teaspoons dried thyme
  • 2 bay leaves
  • 1 ½ cups dry green or brown lentils picked over and rinsed
  • 2 cups loosely packed chopped fresh spinach
  • Optional, for serving: squeeze of fresh lemon juice and/or grated Parmesan cheese

Instructions

  • In a large Dutch oven or other heavy duty pot, heat the olive oil over medium heat.
  • Once hot, add the onion, carrots and celery and cook, stirring often, for about 6 minutes, until the vegetables start to soften.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the vegetable broth, diced tomatoes, cumin, salt, pepper, thyme, bay leaves and lentils. Stir.
  • Increase the heat to medium high and bring to a boil. Once boiling, reduce the heat to a medium simmer and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender.
  • Use a fork to remove the thyme stems (most of the leaves will have fallen off) and bay leaves.
  • Stir in the spinach.
  • Serve. If desired, you can stir a squeeze of fresh lemon juice into bowls of soup, or top with grated Parmesan cheese.

Video

Notes

  • If not using a low sodium broth, reduce the added salt in the recipe, to taste.
  • Leftover soup may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1474mg | Potassium: 669mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5300IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 5mg
Nutrition information is only an estimate.
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