The consistent journey of eating healthy is not for the weak at heart…But here’s a flavorful super easy Lentil Soup recipe that will meet all the requirements to stay on your healthy path. Lentil Soup is one of those recipes that is such a great staple because it’s simultaneously hearty, nutritious, and relatively easy to make. There are so many variations of Lentil Soup, but this one is one of my favorites, because it’s yummy, fulfilling and my kids love it. It’s versatile, vegan, and, better yet, basically free. A huge pot provides a week’s worth of satisfying, lunches, dinners and only costs around 6 bucks to pull together. Lentils are healthy for your soul because they’re low in fat and high in protein, fiber and cook quickly.
I’m on the path and staying focused on a delicious healthy food regime…
Ali in the Valley
This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.
1 tablespoon extra-virgin olive oil
1 medium celery stalk (small dice)
1 medium carrot (peeled and small dice)
1/2 medium yellow onion (small dice)
3 medium garlic cloves (minced)
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 15-ounce can diced tomatoes with their juices
1 1/4 cups lentils (any color except red, rinsed)
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces kale or spinach leaves (about 1/2 a bunch)
Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.