Everyday Lentil Soup
A cozy, budget-friendly pot of brown lentils, carrots, and tomatoes. Great for batch cooking.
- Time
- 45 min
- Serves
- 6
- Ingredients
- 12
- Steps
- 6
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 7 minutes, stirring now and then.
- Add the garlic and cumin. Stir for 1 minute.
- Add the lentils, tomatoes, and broth. Bring to a boil.
- Lower the heat, partly cover, and simmer for 25 to 30 minutes, until the lentils are tender.
- Stir in the spinach and cook for 2 minutes, until wilted.
- Add the lemon juice, then taste and add salt and pepper.
Lentils do not need soaking, so this soup comes together on a regular weeknight. The splash of lemon at the end brightens everything.
Swaps: add a pinch of chili flakes, a spoonful of tomato paste, or a diced sweet potato. For a creamier soup, blend about a third of it and stir it back in.
It keeps for 5 days in the fridge and freezes well for up to 3 months. It thickens as it sits, so add a splash of water when reheating.
More like this
- Lunch25 minGreen Power Bowl
A big, crunchy grain bowl with greens, chickpeas, and a lemon-tahini dressing. Ready in 25 minutes.
- Lunch10 minSmashed Chickpea Salad Wraps
A creamy, no-cook chickpea filling with crunch. Ready in 10 minutes.
- Dinner35 minBlack Bean and Sweet Potato Tacos
Roasted sweet potato and warm black beans in tortillas, topped with lime slaw.
