Easy One-Pot Lentil Soup with Vegetables
A hearty and nutritious one-pot meal that cooks lentils and vegetables together for maximum flavor with minimal cleanup. This budget-friendly soup is packed with fiber and plant-based protein, making it a satisfying and healthy weeknight dinner.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 2 medium carrots peeled and chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 cup brown or green lentils rinsed and drained
- 4 cups vegetable broth low sodium
- 1 14.5 oz can diced tomatoes undrained
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 2 cups fresh spinach optional
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools; add a splash of broth or water when reheating. Make-Ahead: This soup tastes even better the next day as the flavors have more time to develop. It also freezes beautifully for up to 3 months. Variations: Add other vegetables like diced potatoes or kale (add kale in the last 5 minutes of cooking). For a creamier texture, use an immersion blender to partially blend the soup. Serving Suggestion: Serve with a slice of crusty bread or a dollop of plain yogurt.