Hearty Lentil Vegetable Soup

• total tid: 46 minutes

Ingredienser

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

2 medium potatoes, peeled and diced

1½ cups dried brown or green lentils, rinsed

1 (14.5 oz/410 g) can diced tomatoes

6 cups vegetable broth

2 cups fresh spinach, roughly chopped

1 teaspoon Italian seasoning

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon ground cumin (optional)

1 bay leaf

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice (optional, for brightness)

Optional Add-Ins

Zucchini, diced

Kale instead of spinach

Mushrooms

Sweet potato

Cooked shredded chicken

Crumbled cooked turkey sausage

Parmesan cheese for serving

Red pepper flakes for heat

Fremgangsmåte

Step 1: Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat.

Add:

Onion

Carrots

Celery

Cook for 5–6 minutes until softened.

Add garlic and cook for 30 seconds.

Step 2: Add Remaining Ingredients

Stir in:

Potatoes

Lentils

Diced tomatoes

Vegetable broth

Italian seasoning

Thyme

Smoked paprika

Cumin (if using)

Bay leaf

Bring to a boil.

Reduce heat to low.

Cover and simmer for 35–40 minutes, until the lentils and potatoes are tender.

Step 3: Add Spinach

Stir in the spinach.

Cook for another 2–3 minutes, until wilted.

Remove the bay leaf.

Add lemon juice, if desired.

Taste and adjust the seasoning with salt and pepper.

Step 4: Serve

Ladle into bowls and garnish with:

Fresh parsley

Freshly ground black pepper

Grated Parmesan (optional)

Serve with crusty bread or a side salad.