Slow-Cooked Lentil and Spinach Soup

A deeply comforting soup with earthy brown lentils and fresh spinach simmered in a savory vegetable broth, ideal for nourishing meals.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 32 minutes.

Serves 4.

Ingredients

• 1 medium, diced onion
• 1 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 4 cups, chopped spinach
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook for 30 minutes, or until lentils are tender.
4. Step 4: Add 4 cups chopped spinach and cook for 2 more minutes until wilted.
5. Step 5: Season with 1/4 tsp salt and 1/8 tsp black pepper, remove the bay leaf, and serve.