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

Cook Time30

Total Time1

Servings: 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