Wonderfully Flavorful Lentil Soup
A powerhouse of nutrition and great flavor, this lentil soup will fill you up and warm you to the bone.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 1 1/2-cup servings
Calories: 274kcal
Author: Terri @ that's some good cookin'
- 2 tablespoons olive oil
- 1 onion, medium dice
- 2 carrots, medium dice
- 2 stalks celery, medium dice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 bay leaves
- 2 teaspoons dried basil
- 2 cups dry lentils, rinsed and sorted
- 8 cups low sodium chicken stock
- 1 (14.5 ounce) can crushed tomatoes (low sodium recommended)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 cup fresh spinach, rinsed and thinly sliced (I didn’t actually measure the spinach; I used two big handsful of baby spinach)
- 2 tablespoons balsamic vinegar
In a 6-8 quart dutch oven, heat oil over medium heat. Add onions, carrots, and celery; cook, stirring frequently, until onion is tender.
Stir in the garlic, bay leaf, oregano, and basil. Cook and stir for 1-2 minutes until the herbs are fragrant.
Add the lentils, tomatoes, chicken stock, salt and pepper; stir to combine. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, or until lentils are tender.
Just before serving, stir in spinach. Cook for 1-2 minutes, until wilted. Add the balsamic vinegar and stir to combine. Taste, correct seasonings.
Vegetarian or Vegan--change chicken broth to vegetable broth. Recipe adapted from All Recipes
Serving: 1.5cups | Calories: 274kcal | Carbohydrates: 40g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 919mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3037IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 5mg