Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (no added sugar)
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened (about 5 minutes).
- 2. Stir in minced garlic; cook for another minute until fragrant.
- 3. Add rinsed lentils, diced tomatoes, and vegetable broth; bring to a boil.
- 4. Season with cumin, thyme, bay leaf, salt, and pepper. Reduce heat to low; simmer for about 25 minutes until lentils are tender but firm.
- 5. Stir in fresh spinach or kale; cook until just wilted (about 2 minutes).
- 6. Serve hot with crusty bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eco-Friendly
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg