Description
A hearty Italian lentil soup packed with vegetables and rich flavors.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Stir in lentils, broth, tomatoes, oregano, basil, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Remove bay leaf and stir in spinach. Cook for 2 more minutes.
- Season with salt and pepper. Serve hot.
Notes
- Soak lentils for 1 hour to reduce cooking time.
- Add cooked pasta or rice for extra heartiness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg