Description
This Mediterranean Lentil Soup is packed with lentils, vegetables, garlic, and spinach for a filling vegan meal that works perfectly for cold weather and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- 1 cup brown lentils, rinsed
- 1 pound red potatoes, chopped into 1-inch pieces
- 1 cup baby spinach
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened.
- Add garlic and cumin and cook briefly until fragrant.
- Add thyme, bay leaf, vegetable broth, lentils, and potatoes and bring to a boil.
- Reduce heat and simmer until lentils and potatoes are tender.
- Stir in spinach, season with salt and pepper, and serve hot.
Notes
- Rinse lentils well before cooking.
- Add extra broth when reheating if the soup thickens.
- Store leftovers in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg