Lentil Spinach Soup

Lentil Spinach Soup with green lentils, diced tomatoes and lots of Parmesan cheese. Healthy, easy, low calorie and hearty.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings 1x

Category: Soup and Stew

Method: Stove

Cuisine: Italian

INGREDIENTS 

2 1/2 cups green lentils, rinsed & drained

5 garlic cloves, minced & divided

1 large onion, finely chopped

3 large carrots, chopped

2 large celery stalks, chopped

1 tbsp avocado oil

28 oz can diced tomatoes, low sodium

12 cups vegetable broth, low sodium

2 tsp cumin, ground

2 tsp oregano, dried

1 tsp salt

Ground black pepper, to taste

3 bay leaves

3 handfuls of spinach

1/2 cup parsley, finely chopped

Parmesan cheese, grated (for garnish)

STEPS

1. Preheat large heavy bottom pot or Dutch oven on medium heat and swirl oil to coat. Add half the garlic and all onion; sauté for 2 minutes, stirring occasionally. Add carrots and celery; sauté for a few more minutes, stirring occasionally.
2. Add cumin, oregano and lentils; sauté for another 3 minutes.
3. Add diced tomatoes, vegetable broth, salt, pepper and bay leaves. Cover, bring to a boil and cook for 30 minutes.
4. Add spinach, remaining garlic, parsley and stir. Serve hot garnished with Parmesan cheese.

Share this post