Italian Lentil and Spinach Soup
A delicious, hearty, and healthy soup packed with lentils and fresh spinach. This vegan and gluten-free meal is perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown) Rinse before using.
- 1 piece onion, diced
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 tsp dried oregano
- 1 tsp dried thyme
- to taste Salt and pepper
- to taste Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add lentils, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 30-40 minutes, or until lentils are tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Adjust seasoning if necessary, and serve warm.
Notes
Serve hot in bowls, topped with fresh herbs or a drizzle of olive oil. Pairs well with crusty bread or a simple green salad. Leftovers can be stored in an airtight container for 4-5 days in the refrigerator. For longer storage, freeze for 2-3 months.