Name: Lentil Soup
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 medium carrots, peeled, diced small; 2 stalks celery, diced small; 1 medium yellow onion, diced small; 6 cloves garlic, minced; 1 1/2 cups brown or green lentils, rinsed; 4 cups vegetable broth; 6 cups water; 1/8 tsp red pepper flakes; 1 tsp fine sea salt; 1 1/2 tsp Italian seasoning; 1 tsp paprika, ground; 1/4 tsp black pepper, ground; 2 tbsp lemon juice, fresh; 14 oz crushed tomatoes; 5 oz baby spinach, fresh; to taste fresh parsley, chopped

Estimate, per serving

Cal: 243
Protein: 13g
Carbs: 36g
Fat: 5g
Sodium: 1,047mg
Fiber: 16g

Ingredients

olive oil: 2/3 tbsp
carrotspeeled, diced small: 2/3 medium
celerydiced small: 1 stalks
yellow oniondiced small: 1/3 medium
garlicminced: 2 cloves
brown or green lentilsrinsed: 1/2 cups
vegetable broth: 1 1/3 cups1 1/3 cups
water: 2 cups
red pepper flakes: 0.04 tsp
fine sea salt: 1/3 tsp
Italian seasoning: 1/2 tsp
paprikaground: 1/3 tsp
black pepperground: 0.08 tsp
lemon juicefresh: 2/3 tbsp2/3 tbsp
crushed tomatoes: 4 2/3 oz4 2/3 oz
baby spinachfresh: 1 2/3 oz
fresh parsleychopped: to taste

Method

01Heat oil in a large pot or Dutch oven over medium heat.
02Add carrot, celery, and onion. Sauté until soft, about 8-10 minutes.9 min
03Add garlic and sauté for 1-2 minutes.
04Add lentils, broth, water, red pepper flakes, salt, Italian seasoning, paprika, and black pepper. Cover with lid slightly ajar.
05Bring to a boil over high heat, then reduce to medium and simmer until lentils are tender, about 25 minutes.25 min
06Stir in lemon juice and crushed tomatoes. Cook for 10 minutes.
07Turn off heat. Stir in spinach and cover for 2 minutes to wilt.
08Ladle into bowls. Garnish with parsley and serve with lemon wedges.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free