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Cheap and Nutritious Lentil Soup

A hearty and affordable lentil soup packed with nutrients and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 cup dry lentils rinsed and sorted
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups vegetable broth low sodium
  • 1 teaspoon cumin ground
  • 1 teaspoon thyme dried
  • 1 bay leaf bay leaf for flavor
  • 0.5 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste
  • 1 cup spinach fresh or frozen, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 3 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and celery, cooking for an additional 5 minutes.
  • Add the rinsed lentils, vegetable broth, cumin, thyme, bay leaf, salt, and black pepper to the pot.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes or until the lentils are tender.
  • Stir in the chopped spinach and cook for another 2 minutes until wilted.

Notes

Allow the soup to cool before storing in airtight containers. It can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.