Recipes
Vegetable Lentil Soup
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Cook Time: 40 minutes
Servings: 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 cup dried green or brown lentils, rinsed and drained
- 1 large onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 5 cups (140 grams) of fresh spinach
- 2 cans (15 oz/443 mL/800g) diced tomatoes
- 6 cups low-sodium vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme Salt and pepper to taste
Instructions
- In a large pot, warm up the olive oil on medium heat and add the diced onions, carrots, and celery. Sauté the vegetables for 5 minutes until they begin to soften.
- Add ground cumin, minced garlic, ground turmeric, ground ginger, and dried thyme to the pot. Stir well for 1 minute.
- Add the vegetable broth, dried lentils, and diced tomatoes to the pot. Cover the pot and bring the mixture to a boil.
- Crack the lid open and simmer on low heat for about 25 minutes, or until the lentils and vegetables are tender. Stir occasionally if needed.
- Add the spinach and simmer for a few more minutes until you get the desired texture.
- Add salt and pepper to taste.
- Serve in a bowl and enjoy!
