Hearty Lentil Vegetable Soup

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 ½ cups dry brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 3 cups low-sodium vegetable broth
• 3 cups water
• 1 tsp ground cumin
• 3 cups baby spinach
• 1 Tbsp lemon juice
• ½ tsp salt

Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 to 8 minutes until soft.
2. Add the garlic and cumin and cook for 30 seconds.
3. Add the lentils, tomatoes, broth and water. Bring to a boil, then simmer partly covered for 25 to 30 minutes until the lentils are tender.
4. Stir in the spinach until wilted, then add the lemon juice and salt. Taste and adjust seasoning.

Tips

• Regular broth can be very high in sodium, so choose low-sodium and salt to taste.
• Blend a third of the soup for a creamier texture.

Storage

Refrigerate up to 5 days or freeze up to 3 months. The soup thickens as it sits; thin with water when reheating.

Nutrition per serving (estimate)

Estimated per serving (6 servings) from USDA FoodData Central SR Legacy values for each ingredient. Brands, sizes and cooking methods vary, so treat these as estimates. Optional toppings not listed are excluded.