Go Back
+ servings
A pot of lentil soup with a baguette

Lentil Soup

Sean
A hearty soup made with lentils, tomatoes and spinach.
5 from 10 votes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 256 kcal

Equipment

  • Dutch oven or large pot
  • Spatula or spoon

Ingredients
 
 

  • 8 cups vegetable broth
  • 2 cups dry lentils
  • 14.5 ounces diced tomatoes 1 can
  • cups carrots chopped
  • cups celery chopped
  • cups onion chopped
  • 1 cup spinach rinsed and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons garlic minced
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • 4 bay leaf fresh or 2 dried

Instructions
 

  • In a Dutch oven or large soup pot heat oil over medium heat. Add the onions, carrots, and celery stirring occasionally until the onions become translucent, about 3 to 5 minutes. Add in garlic, bay leaf, oregano, and basil and cook until fragrant, about 2-3 minutes.
  • Add the broth, tomatoes, salt, pepper, and lentils. Bring to a boil and then reduce to a simmer. Cover and cook until the lentils are tender, at least 1 hour.
  • Just before serving add the spinach to the pot and the heat will cause the spinach to wilt.

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 41gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 775mgFiber: 18gSugar: 6gVitamin A: 4540IUVitamin C: 13mgCalcium: 87mgIron: 5mg
Nutrition Disclaimer*
Keyword Health, Lentil, Vegan, Vegetarian
Tried this recipe?Let us know how it was!