OttoChef AI Logo
OttoChef AI
Sign InGet Started
One-Pot Lentil and Vegetable Soup

One-Pot Lentil and Vegetable Soup

Dinner
Prep Time
15min
Cook Time
30min
Servings
1
Calories
385
Chef's Note

This soup actually tastes better the next day as the flavors meld together, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 3 months. For extra protein, consider adding a dollop of Greek yogurt when serving.

Tags
soup
vegetarian
lentils
one-pot
budget-friendly
meal-prep
high-fiber
hearty
make-ahead
Ingredients

  • 1/3 cup green or brown lentils

  • 1 tablespoon olive oil

  • 1/2 medium yellow onion

  • 1 medium carrot

  • 1 stalk celery stalk

  • 2 cloves garlic

  • 1 tablespoon tomato paste

  • 1/2 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon dried thyme

  • 2 cups vegetable broth

  • 1/2 can (14 oz) diced tomatoes

  • 1 cup baby spinach

  • 1/2 tablespoon lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 tablespoon fresh parsley

Instructions
  • 1

    Rinse 1/3 cup of lentils under cold water and set aside.

  • 2

    Dice 1/2 medium yellow onion, 1 medium carrot, and 1 celery stalk into small, even pieces. Mince 2 cloves of garlic.

  • 3

    Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5 minutes until vegetables begin to soften.

  • 4

    Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 5

    Stir in 1 tablespoon of tomato paste and cook for 1 minute, coating the vegetables.

  • 6

    Add 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon dried thyme. Stir to combine and cook for 30 seconds to bloom the spices.

  • 7

    Add the rinsed lentils, 2 cups of vegetable broth, and half a can of diced tomatoes with their juice. Bring to a boil.

  • 8

    Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy.

  • 9

    Stir in 1 cup of baby spinach and cook for 1-2 minutes until wilted.

  • 10

    Remove from heat and stir in 1/2 tablespoon of lemon juice. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.

  • 11

    Garnish with 1 tablespoon of chopped fresh parsley before serving.

Nutrition Information (per serving)
385
Calories
18g
Protein
52g
Carbs
12g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!