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Easy lentil spinach soup
préparations + cuisson: 45 minutes
1 cup dried brown lentils*
5 cups vegetable broth
29 ounces diced tomatoes
10 ounces fresh baby spinach
2 garlic cloves, minced
1 yellow onion, diced
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon basil
salt & pepper to taste
INSTRUCTIONS
- Warm the olive oil in a large pot over medium heat then sauté the onion for several minutes.
- Toss in the spinach and the garlic and sauté until spinach is wilted.
- Add the vegetable broth, diced tomatoes with liquid, and lentils to the pot along with dried herbs.
- Stir to combine and bring heat to a boil.
- Once the liquid starts to boil, reduce heat to a simmer. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy.
- Divide into bowls and serve warm.
Notes
*I prefer to soak my lentils prior to cooking them as it reduces cooking time and the amount of vegetable broth needed. If you prefer to skip this step, have an extra cup or two of vegetable broth on hand in case you need more liquid.
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