lentilspotatocarrot
Easy Lentil Soup with Minimal Prep Work
A simple one-pot lentil soup with potatoes, carrots, tomatoes, spinach and rosemary.
From YouTube · Nov 2, 2024
A simple one-pot lentil soup with potatoes, carrots, tomatoes, spinach and rosemary.
10 min
Prep time
40 min
Cook time
50 min
Total time
4 to 6 servings
Yield
Ingredients
16 ingredients- 2 tablespoons olive oil
- 1 large onion chopped
- 1 rib celery chopped
- 3 medium carrots chopped
- 3 cloves garlic pressed
- ½ teaspoon dried rosemary
- 2 bay leaves
- 220 grams (1 cup) dried lentils brown or green
- 2 medium (12 ounces) potatoes diced
- 1½ liters (6 cups) vegetable stock
- 400 grams (1 can) crushed tomatoes
- 170 grams (6 cups) spinach
- 1½ tablespoons balsamic vinegar
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Method
10 steps- Heat the olive oil in a large pot.
- Add chopped onion, celery, and carrots; cook until softened.
- Add pressed garlic and cook for another minute.
- Stir in dried rosemary and add bay leaves.
- Add lentils, diced potatoes, vegetable stock, and crushed tomatoes.
- Bring to a boil, then reduce heat and simmer until lentils and potatoes are tender, about 30-40 minutes.
- Remove bay leaves.
- Stir in spinach and balsamic vinegar; cook until spinach wilts.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve hot.
Recipe notes
Helpful tips
- Use brown or green lentils.
- Add extra stock if the soup thickens too much.
- Remove the bay leaves before serving.
- Stir in spinach and balsamic vinegar at the end.
- Cooked lentils require less stock and roughly half the simmering time.
Equipment
- Large soup pot
- Wooden spoon
- Knife
- Chopping board
- Ladle
Storage
Refrigerate in an airtight container for up to 3 days or freeze portions for up to 3 months.
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