Veggie-Packed Lentil Soup

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Veggie-Packed Lentil Soup

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinInactive time: 40 MinTotal time: 55 Min

Lentil soup is hearty, filling, and a great source of plant-based protein. This recipe makes a big batch, so you’ll have plenty to meal prep for the week.

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Ingredients

• 1 cup dried lentils (green or brown)
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth or water
• 1 tsp dried thyme
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 cups spinach or kale (optional)

Instructions

1. 1. Cook the lentils: In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes until softened.
2. 2. Add the rest of the ingredients: Stir in the lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, until the lentils are tender.
3. 3. Add greens: If using spinach or kale, stir them in about 5 minutes before the soup is done cooking to wilt.
4. 4. Assemble: Divide the soup into 4 containers and refrigerate for up to 4 days. Reheat when ready to eat.

Nutrition Facts

Calories

138

Fat

2 g

Sat. Fat

0 g

Carbs

23 g

Fiber

9 g

Net carbs

14 g

Sugar

5 g

Protein

8 g

Sodium

582 mg

Cholesterol

0 mg

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