If you like lentils you will love this warm and comforting lentil soup. It’s full of vegetables and a tasty gluten free and vegetarian soup that everyone will love. It’s easy and relatively quick to make. It does need about an hour to simmer, but it’s sort of like a crock pot meal where you throw everything in and leave it.
I loved the heartiness of this soup and how filling it is without being heavy and greasy. If you would prefer less lentils and more broth I would suggest cutting the amount of lentils in the recipe to 1 or 1 1/2 cups. That is totally up to you. I liked the amount of lentils though, so I’m keeping the recipe how I made it.
Also, keep in mind that you will need salt. The amount you add depends on how you like it. I added about 1/2 teaspoon and I found that to be just how I like it.
Easy and Healthy Lentil Soup
- 1/4 cup olive oil
- 1 chopped onion
- 1 1/2 cups chopped carrots
- 2 chopped celery
- 3-4 cloves minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 bay leaves
- 1 (14.5 oz) can crushed tomatoes
- 2 cups dry lentils
- 8 cups chicken broth
- 1 cup thinly sliced spinach
- 2 tablespoons vinegar
- salt to taste you will need salt, I added about 1/2 teaspoon
- ground black pepper to taste
In a large stock pot, heat olive oil over medium high heat. Add onion and sauté 3-4 minutes or until onions are translucent. Add carrots, celery and garlic and sauté for an additional 3 minutes. Add oregano, basil and bay leaves and stir.
Add lentils, broth and tomatoes. Bring to a boil. Reduce heat, and simmer for 1 hour. Remove bayleaves and enjoy!
- When ready to serve stir in spinach and vinegar, and season to taste with salt and pepper.
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