Description
A hearty and flavorful lentil soup packed with vegetables and aromatic spices, perfect for a comforting and nutritious meal. This recipe features brown or green lentils simmered with carrots, celery, onions, garlic, and a blend of Italian seasonings, finished with fresh lemon juice, crushed tomatoes, and baby spinach for a vibrant touch.
Ingredients
Vegetables & Aromatics
- 2 medium carrots (peeled & diced small)
- 2 medium celery stalks (diced small)
- 1 medium yellow onion (diced small)
- 6 garlic cloves (minced)
- 1 5-ounce bag fresh baby spinach
Liquids & Canned Goods
- 4 cups vegetable broth
- 6 cups water
- 1 14-ounce can crushed tomatoes
- 2 Tablespoons fresh lemon juice (juice of about 1 small lemon)
Dry Ingredients & Seasonings
- 1 1/2 cups brown or green lentils
- 2 Tablespoons extra virgin olive oil
- 1/8 teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
Optional Garnishes
- Fresh chopped parsley
- Lemon wedges
- Crusty toasted bread
Instructions
- Heat Oil: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering.
- Sauté Vegetables: Add the diced carrots, celery, and onion to the pot. Cook and stir for about 8 to 10 minutes, until the vegetables have softened and the onion becomes translucent.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 to 2 minutes to release its fragrance, making sure it doesn’t brown.
- Add Lentils, Broth, & Seasoning: Pour in the brown or green lentils, vegetable broth, water, red pepper flakes, sea salt, Italian seasoning, ground paprika, and black pepper. Stir well to combine all ingredients.
- Simmer: Cover the pot with the lid slightly ajar and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 25 minutes until the lentils are tender.
- Add Lemon & Tomatoes: Mix in the fresh lemon juice and crushed tomatoes. Continue cooking the soup uncovered for an additional 10 minutes to meld the flavors. Then, turn off the heat.
- Add Spinach: Stir in the bag of fresh baby spinach, then cover the pot for 2 minutes allowing the spinach to wilt gently in the residual heat.
- Garnish & Serve: Garnish the soup with fresh chopped parsley, an extra squeeze of lemon, or lemon wedges as desired. Serve alongside crusty toasted bread for a complete meal. Enjoy!
Notes
- For a smoother texture, blend a portion of the soup before adding spinach.
- Feel free to substitute brown lentils with green or red lentils, adjusting cooking time accordingly.
- Adjust red pepper flakes to control the heat level.
- Leftovers keep well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
- Add a splash of balsamic vinegar or a dollop of yogurt for extra depth when serving.
