Lentil Vegetable Soup

A hearty, warming soup of brown lentils simmered with classic mirepoix, diced tomatoes, and fragrant herbs until thick and deeply savory. Simple pantry staples turn into a comforting, protein-rich bowl the whole family will love.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 1/2 cups dried brown or green lentils, rinsed and picked over
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/4 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons fresh lemon juice

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onion, carrots, and celery, and sauté for 6-7 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the lentils, diced tomatoes, broth, cumin, thyme, bay leaf, salt, and pepper; stir to combine.
5. Bring to a boil, then reduce heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
6. Remove the bay leaf and stir in the spinach, cooking 2-3 minutes until wilted.
7. Stir in the lemon juice, taste, and adjust salt and pepper as needed.
8. Ladle into bowls and serve hot.