Easy Lentil Soup
This lentil soup recipe is so easy! Plus, it tastes even better the next day which means it’s perfect for meal prepping. You’ll have lunch or dinner for several days!
Lentils are a great source of plant-based protein … plus this soup packs a whopping 13 grams of fiber into one serving. It’ll keep you feeling full for hours! Another bonus–lentils are loaded with iron which we vegetarians tend to struggle to get enough of. SCORE! Sometimes I’ll add spinach for some additional veggies and even a more powerful iron punch.
- 2 tbsp olive oi
- 1 cup finely chopped onion
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tsp kosher salt
- 1 pound lentils, rinsed
- 1 can 15-oz of chopped tomatoes
- 6 cups low-sodium vegetable broth
- ½ tsp each of cumin and coriander
- Optional fresh lemon, spinach and crumbled goat cheese
Over medium heat, drizzle the olive oil in a stockpot. When it’s hot, add the onion, carrot, and celery and cook for about 8 minutes, until the onions are soft and translucent.
Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth, and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done about 40 minutes. Optional: add in spinach and allow to wilt.
You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup. Optional: Serve topped with a splash of fresh lemon juice and 2 tbsp of goat cheese. ENJOY!!