Easy Lentil Soup with Minimal Prep Work
At a glance
A comforting and nourishing lentil soup made with seasonal vegetables and aromatic herbs, perfect for busy weeknights or lazy weekends.
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
- 1
Heat the olive oil in a large pot.
- 2
Add chopped onion, celery, and carrots; cook until softened.
- 3
Add pressed garlic and cook for another minute.
- 4
Stir in dried rosemary and add bay leaves.
- 5
Add lentils, diced potatoes, vegetable stock, and crushed tomatoes.
- 6
Bring to a boil, then reduce heat and simmer until lentils and potatoes are tender, about 30-40 minutes.
- 7
Remove bay leaves.
- 8
Stir in spinach and balsamic vinegar; cook until spinach wilts.
- 9
Season with salt, black pepper, and red pepper flakes if using.
- 10
Serve hot.
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Original video
Source video from Hilltop Recipes. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=APD3yrewqos
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
