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Lentil and Vegetable Soup with Crusty Bread

Lentil and Vegetable Soup with Crusty Bread

Lunch
Prep Time
15min
Cook Time
30min
Servings
5
Calories
320
Chef's Note

For a richer flavor, try using homemade vegetable stock instead of store-bought. You can also make this soup ahead of time as the flavors develop beautifully overnight. If you prefer a thicker consistency, blend about 1/3 of the soup with an immersion blender before adding the spinach.

Tags
vegetarian
soup
lentils
weekday
lunch
high-fiber
heart-healthy
meal-prep
plant-based
comfort-food
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 3 cloves, minced garlic

  • 1 cup, rinsed and picked over dried green or brown lentils

  • 1 14.5 oz can diced tomatoes

  • 6 cups vegetable broth

  • 1 leaf bay leaf

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 2 sprigs (or 1/2 teaspoon dried) fresh thyme

  • 2 cups baby spinach

  • 1 tablespoon lemon juice

  • 1 teaspoon (or to taste) salt

  • 1/2 teaspoon (or to taste) black pepper

  • 2 tablespoons, chopped fresh parsley

  • 1 small loaf, sliced crusty whole grain bread

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until vegetables begin to soften.

  • 2

    Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

  • 3

    Stir in 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika, cooking for 30 seconds to toast the spices.

  • 4

    Add 1 cup of rinsed lentils, 1 can of diced tomatoes with their juices, 6 cups of vegetable broth, 1 bay leaf, and 2 sprigs of fresh thyme. Bring to a boil.

  • 5

    Reduce heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender but not mushy.

  • 6

    Remove the bay leaf and thyme sprigs. Stir in 2 cups of baby spinach and cook just until wilted, about 1 minute.

  • 7

    Add 1 tablespoon of lemon juice, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.

  • 8

    While the soup is finishing, warm the crusty bread in the oven at 350°F for 5-7 minutes.

  • 9

    Ladle the soup into bowls, garnish with 2 tablespoons of chopped fresh parsley, and serve with warm crusty bread on the side.

Nutrition Information (per serving)
320
Calories
15g
Protein
48g
Carbs
8g
Fat
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