Lentil Vegetable Soup

Name: Lentil Vegetable Soup
Total time: 75 min
Yield: 8 servings
Ingredients: 1 cup green lentils; 6 cups vegetable broth; 2 medium carrots; 2 stalks celery; 1 medium yellow onion; 14.5 ounces canned diced tomatoes; 3 cloves garlic; 2 tablespoons olive oil; 1 teaspoon dried oregano; 2 cups fresh spinach; 1 teaspoon salt; 1/2 teaspoon black pepper

A nutritious and hearty vegetarian soup packed with wholesome lentils and an array of garden vegetables in a flavorful broth.

Mediterranean⏱ 75 min⚠ Contains 1 allergen(s)

✨ High in fiber✨ Good source of protein✨ Good source of iron

Ingredients

Green lentils1 cup
Vegetable broth6 cups
Carrots2 medium
Celery2 stalks
Yellow onion1 medium
Canned diced tomatoes14.5 ounces
Garlic3 cloves
Olive oil2 tablespoons
Dried oregano1 teaspoon
Fresh spinach2 cups
Salt1 teaspoon
Black pepper1/2 teaspoon

Nutrition (per serving, makes 8)

Calories153.1 kcal

Protein7.6 g

Carbs23 g

Fat3.9 g

Fiber6 g

Sugar4.1 g

Sodium492 mg

Vitamin C12.6 mg

Iron2.8 mg

Calcium47.9 mg

Potassium534.3 mg

Estimated values.

Steps

1Rinse green lentils thoroughly.
2Dice carrots, celery, and onion, and mince the garlic.
3Heat olive oil in a large pot over medium heat, then sauté carrots, celery, and onion until softened, about 8 minutes.
4Add garlic and dried oregano, cooking for 1 minute until fragrant.
5Stir in rinsed lentils, diced tomatoes, vegetable broth, salt, and black pepper, bringing the mixture to a boil.
6Reduce heat to a simmer, cover, and cook for 40-50 minutes, or until lentils are tender, then stir in fresh spinach until wilted before serving.