Lentil Soup

食材

Extra-virgin olive oil

1 medium yellow onion

4 large garlic cloves, minced

2 carrots, chopped

1 celery rib, chopped

Kosher salt & Black pepper

1 (28-ounce) can whole tomatoes

5 cups vegetable broth

1 dried bay leaf

1 tablespoon Italian seasoning

1/2 to 1 teaspoon red pepper flakes

1 cup green or brown lentils

2 cups baby spinach

1 cup chopped parsley leaves

Splash red wine vinegar

Freshly grated parmesan cheese

How to Store Lentil Soup:

Lentil soup stores and freezes well–make a big batch to get a leg up on takeout temptation. To store leftovers, hold off on adding cheese. Allow the soup to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. If you’re freezing soup, always leave some room at the top to allow it to expand in your freezer.

What to Serve with Italian Lentil Soup

Lentils are an incredible pantry superfood, just a cup will make a simple broth and vegetable soup hearty enough to feed six people. You really don’t need anything more for this gluten free, vegetarian (easily vegan) soup to satisfy a crowd. But, if you’d like to dial up the comfort or stretch the meal a little bit, crusty bread and a crisp crunchy salad will do the trick.