One-Pot Hearty Lentil Vegetable Soup

Rainy days call for a hot, steaming, comforting bowl of lentil soup that's full of veggies.  This one-pot version is quick and easy enough to make on a weekday.

One-Pot Hearty Lentil Vegetable Soup

A bowl of hot steaming soup, some crusty bread, and possibly a sandwich is a go to meal of our whenever the weather is cold and dreary.  Even though it is March we've had rain in Southern California almost daily.  So it's time to make a big pot of hearty soup that is full of veggies and lentils. 

With about 10 ingredients, most of which you may already have, you can have this on the table in no time.  We have our standard onion, carrots, and celery, along with some tomatoes, spinach, and lentils.  It is spiced nicely with fresh thyme and some crushed red pepper flakes.  This is one comforting soup!

All made in one-pot, so clean up is a breeze, and it will be done in about 40 minutes so it's easy enough to make on a weeknight.

Enjoy!

What Ingredients do I need?

• yellow onion
• carrots
• celery
• garlic
• low-sodium chicken broth
• brown lentils
• 15 oz. can diced tomatoes
• fresh thyme
• crushed red pepper
• baby spinach
• red-wine vinegar
• Optional topping: Parmesan cheese

Substitutions and Variations

• Add vegetables like zucchini or mushrooms

• Add chopped kale instead of spinach

• Use vegetable broth for a vegetarian dish

Kitchen Tips and Notes

• Refrigerate for up to 5 days or freeze for up to 2 months.

• Great for a Dutch Oven like this one.

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One-Pot Hearty Lentil Vegetable Soup

serves 4-6

2 tablespoons extra-virgin olive oil
1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, diced 
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 ½ cups brown lentils
15 oz. can diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
3 cups baby spinach
1 ½ tablespoons red-wine vinegar

Optional topping:  Parmesan cheese

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic and cook about 30 seconds.  Add broth, lentils, tomatoes, thyme, salt, pepper, and crushed red pepper.  

Turn heat up to medium-high heat and bring to a boil.  Then reduce the heat to medium-low.  Cover the pot and cook 15 to 25 minutes, stirring occasionally.  You may add a littler water as needed to thin to desired consistency.

Stir in the spinach and cook another 5 to 10 minutes. Add in the vinegar and stir to combine. Serve in soup bowls and garnish with a sprinkle of Parmesan if you would like.  

adapted from: Eating Well