Protein-packed Lentil and Spinach Soup

local_grocery_store Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup dried lentils
• 4 cups vegetable broth
• 1 can canned diced tomatoes
• 4 cups spinach, chopped
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the onion and garlic and sauté until softened, about 5 minutes.
3. 3.Add the carrots and celery and cook for another 5 minutes.
4. 4.Add the lentils, vegetable broth, and diced tomatoes and bring to a boil.
5. 5.Reduce heat and simmer for 20 minutes, or until lentils are tender.
6. 6.Add the chopped spinach and cook until wilted, about 5 minutes.
7. 7.Season with salt and black pepper to taste.

lightbulb_outline Tips

• chevron_rightFor extra flavor, add your favorite herbs and spices such as cumin, coriander, or thyme.
• chevron_rightIf you prefer a creamier soup, blend half of the soup in a blender or food processor before adding the spinach.