Description
A hearty, wholesome lentil vegetable soup simmered with potatoes, carrots, fire-roasted tomatoes, and fresh spinach. It’s plant-based, satisfying, and perfect for cozy, nourishing meals.
Ingredients
2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 (16-ounce) bag brown lentils
1 (15.5-ounce) can diced fire-roasted tomatoes
8 cups vegetable broth or water
1–2 cups finely chopped fresh spinach
Salt and pepper, to taste
Instructions
- In a large soup pot or Dutch oven, combine onions, carrots, potatoes, lentils, tomatoes, and broth or water.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally, until the lentils and potatoes are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use water instead of broth to lighten the flavor.
- Add celery, leeks, thyme, or rosemary for extra depth.
- Swap spinach for kale or Swiss chard.
- Add chickpeas for extra protein.
- Blend part of the soup or add coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Global-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 460mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg
