Description
This delicious lentil soup is packed with flavor and easy to make! Enjoy its rich taste thanks to fresh ingredients like carrots, garlic, and spinach for a comforting and healthy meal.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced)
- 5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over)
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped, remove tough ribs if using kale)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Warm olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
- Add chopped onions and diced carrots, cooking until onions are translucent, about 8 to 9 minutes.
- Stir in minced garlic and crushed red pepper flakes, cooking until fragrant for about 1 minute.
- Pour in white wine and simmer for 5 minutes, stirring occasionally.
- Add crushed tomatoes and cook for another 5 minutes, stirring frequently. Stir in honey.
- Incorporate lentils, vegetable broth, salt, and black pepper. Mix well to combine.
- Raise heat to high, bringing the mixture to a boil. Partially cover and reduce heat to a gentle simmer, cooking for 45 minutes or until lentils are tender.
- Stir in chopped greens: cook for 5 minutes for spinach, or 10 to 15 minutes for kale.
- Remove from heat, stir in 1 tablespoon of lemon juice, and taste for seasoning.
Notes
This soup can be stored in the refrigerator for up to 4 days.
Freezing is an option for leftovers, good for up to 2 months, thaw before serving.
Feel free to adjust the seasoning based on your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg