This lentil soup is full of veggies, and protein! Lentils are a great source of fiber, keeping you full for long periods of time. This soup is a great way get in your vegetable intake, and you can even add additional veggies not listed in this recipe if you desire. Store this soup in the fridge or freezer in an air-tight container and reheat as leftovers for a quick meal.
Prep Time: 30-45 minutes
Cooking Time: 20 minutes
Yields: 3-4 servings
Ingredients
- 1onion, chopped
- 1cup chopped leak
- 1/4 cup olive oil or avocado oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 chopped tomato
- 2 cups dry lentils
- 4 cups water or vegetable broth
- spinach, rinsed and thinly sliced
- salt to taste
Directions
- In a large soup pot, heat oil over medium heat. Add onions, leak, garlic and stir fry until onion is tender, then add celery and chopped tomatoes. Stir fry until tomatoes become a paste. Stir in lentils, and add water or vegetable broth, bay leaf, oregano, basil and salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Then add carrots and let it cook for another 10 minutes or until lentils are cooked.
- When ready to serve stir in spinach. Add ground black pepper and olive oil to each individual bowl.
- Enjoy!
Crunchy Mama Tip: Top this soup with some of Yoga Pops popped water lily seeds to add some crunch to the mix. Enjoy hand-crafted artisan, fair-trade Ecuadorian chocolate for dessert from Elements Truffles!
Credit: Wanda Malhotra
