Vegetarian Lentil Soup with Spinach
A comforting soup featuring protein-rich red lentils, fresh spinach, and diced tomatoes simmered with aromatic herbs.
This hearty vegetarian lentil soup is perfect for a cool day. Red lentils are simmered with chopped carrots, celery, onions, garlic, and diced tomatoes in a savory vegetable broth. Fresh spinach is stirred in at the end for extra nutrition and flavor.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lentils - 200 g
- Vegetable Broth - 1 l
- Garlic - 2 pcs
- Tomatoes - 400 g
- Celery - 2 pcs
- Spinach - 100 g
- Onion - 1 pc
- Carrots - 2 pcs
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 1 pc
- Olive Oil - 30 ml
Directions
Step 1
Rinse 200 g red lentils under cold water.
Step 2
In a large pot, heat 30 ml olive oil over medium heat. Add 1 chopped large onion and 2 minced garlic cloves, and sauté until softened.
Step 3
Add 2 diced carrots and 2 diced celery stalks; cook for 5 minutes until slightly tender.
Step 4
Stir in the red lentils, 400 g diced tomatoes, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper.
Step 5
Pour in 1 liter of vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are tender.
Step 6
Remove the bay leaf and stir in 100 g fresh spinach; cook for another 2 minutes.
Step 7
Adjust seasoning if needed and serve hot.
Step 8
Optional: For a creamier texture, blend half of the soup and stir it back in.
Cook's Notes
For extra creaminess, blend part of the soup before adding the spinach.