Lentil is one of my favorite go-to soups. It is highly nutritious, and a good source of protein, dietary fiber, iron, and potassium.
Lentil soup’s main ingredients include brown, red, yellow, green, or black lentils with or without the husk. Yellow and red lentils disintegrate in cooking making a thick soup.
This easy and nutritious lentil soup is made with lentils, of course, celery onion garlic tomatoes thyme bay leaf, and spinach.
You can make this delicious lentil soup and leave your feel back in the comment section of this blog. I am sure you will enjoy it!
- 1 tbsp coconut oil
- 1 med celery stalk small dice
- 1 med yellow onion small dice
- 3 med garlic minced
- salt to taste
- ground black pepper
- 1 qrt quart low-sodium vegetable broth
- 1 15 ounce can diced tomatoes with their juices
- 1 1/4 cup lentils (any color except red), rinsed
- 1 bay leaf
- 1/4 tsp finely chopped fresh thyme leaves
- 1 tsp red wine vinegar or sherry vinegar
- 2 ounces spinach leaves (about 1/2 a bunch)
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Heat the oil in a large saucepan over medium heat until shimmering, about 2 minutes.
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Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
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Stir in the garlic and cook until fragrant, about 1 minute.
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Season with several generous pinches of salt and pepper.
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Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine.
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Cover and bring to a simmer, about 15 minutes.
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Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
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Taste and season with more salt or pepper as needed, then stir in the vinegar.
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Add the spinach and stir until wilted.
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If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.
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Serve and enjoy!
