Easy One-Pot Lentil Soup with Vegetables and Herbs
A hearty, wholesome one-pot lentil soup packed with tender vegetables and aromatic herbs. This budget-friendly meal is ready in under an hour and requires minimal cleanup.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 tsp ground cumin aromatic spice
- 1 cup brown lentils rinsed and drained
- 4 cups vegetable broth low sodium preferred
- 1 14.5 oz can diced tomatoes undrained
- 1 tsp dried thyme rubbed between fingers
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 2 cups fresh spinach roughly chopped
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The soup thickens 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 meld. Freezing: Freezes beautifully for up to 3 months. Variations: Add a bay leaf during simmering for extra depth, or stir in a tablespoon of lemon juice at the end for brightness. Add root vegetables like potatoes or sweet potatoes for extra heartiness.