Ingredients
– 2 small onions, finely chopped
– 2 carrots, finely chopped
– 6 small white potatoes, finely chopped
– 1 16-ounce bag brown lentils
– 1 15.5-ounce can diced fire-roasted tomatoes
– 8 cups vegetable broth or water
– 1-2 cups finely chopped fresh spinach
– Salt and pepper to taste
Instructions
1-First, combine all ingredients except the spinach in a soup pot or Dutch oven.
2-Cook over low heat for 2 hours to let the flavors meld together.
3-Then, add the 1-2 cups of finely chopped fresh spinach and cook for about 5 minutes more, until it’s wilted.
4-Finally, season with salt and pepper to taste for the perfect finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Chop vegetables finely for better texture and flavor.
🍲 The soup is flexible—substitute or omit ingredients like carrot or spinach as needed.
🌿 Sautéing onions and carrots before simmering enhances the soup’s flavor.
🧄 Adding spices such as garlic, Italian seasoning, cumin, turmeric, or bay leaf can enrich the flavor.
⏲️ Using a pressure cooker or slow cooker can reduce cooking time with adjusted settings.
🥄 Stir often to prevent lentils from sticking.
❄️ This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: International
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 239
- Sugar: 7 g
- Sodium: 270 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 49.3 g
- Fiber: 12.4 g
- Protein: 11 g
- Cholesterol: 0 mg