Hearty Lentil Vegetable Soup

Quick Summary

This nutrient-dense soup features brown lentils, carrots, celery, and spinach simmered in a savory broth. It is a perfect plant-based dinner that stores beautifully for lunches throughout the week.

Ingredients

Instructions

1. 1. Sauté the onion, carrots, and celery in a large pot with olive oil over medium heat until softened, about 6–8 minutes.
2. 2. Add the garlic and cumin, stirring for 1 minute until fragrant.
3. 3. Stir in the lentils and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30–35 minutes until lentils are tender.
4. 4. Stir in the fresh spinach and cook just until wilted. Remove from heat and stir in the lemon juice for a bright finish.

Nutrition Snapshot

Frequently Asked Questions

Can I freeze this soup?

Yes, it freezes perfectly for up to 3 months in airtight containers.

What if I don't have brown lentils?

Green lentils work well, but avoid red lentils as they break down too quickly and will change the texture to a puree.

How do I make this gluten-free?

This recipe is naturally gluten-free; just ensure your vegetable broth is certified GF.