Easy Lentil Soup with Minimal Prep Work

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.