Easy One-Pot Lentil Soup with Spinach and Carrots
A hearty, nutritious, and incredibly simple one-pot soup packed with protein-rich lentils, sweet carrots, and fresh spinach. Perfect for a quick weeknight dinner that's both budget-friendly and satisfying.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth low-sodium preferred
- 1 can (14.5 oz) diced tomatoes with juices
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 3 cups fresh spinach roughly chopped
Notes
Storage: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days. It thickens as it sits; thin with a splash of broth or water when reheating. Make-Ahead: This soup tastes even better the next day as flavors meld. Prepare as directed and refrigerate. Reheat gently on the stovetop. Variations: For a creamier texture, blend half the soup with an immersion blender before adding spinach. Add a squeeze of lemon juice at the end for brightness. For extra protein, stir in a can of rinsed chickpeas with the lentils. Serve with crusty bread for dipping or a side of rice.