Hearty Lentil Veggie Soup

Quick Summary

This plant-based soup combines brown lentils with carrots, celery, and spinach for a high-fiber, protein-rich meal. It takes under an hour to prepare and stores beautifully for busy weeknights.

Ingredients

Method

1. 1. Sauté the onion, carrots, and celery in olive oil over medium heat until softened.
2. 2. Add the garlic and thyme, stirring for one minute until fragrant.
3. 3. Pour in the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 35 minutes.
4. 4. Stir in the baby spinach until wilted. Finish with a squeeze of fresh lemon juice before serving.

Nutrition Snapshot

Nutrient	Amount
Calories	450
Protein	25g
Carbohydrates	45g
Fat	15g

Frequently Asked Questions

Can I use red lentils instead?

Red lentils break down faster and create a thicker texture. If using them, reduce the simmer time to 15-20 minutes.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your vegetable broth is certified GF.