I’ve been saving this lentil vegetable soup recipe until it was the appropriate time to post it. And since I came down with a cold this week and have been eating it for the past 2 days, I think now is the time!
I love homemade soup because store-bought soup tends to contain a very high amount of sodium, so I like to buy low-sodium broth and season it with my own spices so it isn’t too salty.
I also add curry powder and a tiny dash of cayenne pepper for a spicy kick, but feel free free to omit it if you don’t have a knack for spice.
Trader Joe’s sells a box of lentils that are already steamed, so I’d recommend using those if you have a store nearby to save time.
|Lentil Soup|| |
- 2 cups low sodium vegetable broth
- 1 cup cooked brown lentils
- ½ cup tomato, diced
- ½ cup spinach leaves, chopped
- ¼ cup white onion, diced
- ¼ cup carrot, sliced
- ¼ cup celery, sliced
- 1 tsp olive oil, for grilling
- Sea salt, pepper, cayenne pepper, garlic powder, and curry powder, to taste
- Warm olive oil in a pot over medium heat.
- Add onion and carrots to pot and stir for about 5 minutes until onions begin to soften.
- Add tomatoes, celery and spinach and continue to stir for an additional 2-3 minutes.
- Last, add the lentils and broth, then season with spices until you achieve the desired flavor.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes until carrots have softened completely.
- Taste and season with additional spices if desired.
(This soup also is great paired with a side of quinoa tabbouleh salad!)