Easy Lentil Soup with Minimal Prep Work

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Chop the carrots and onion with horizontal and vertical cuts, then chop down.

Cut celery into small pieces.

Heat olive oil or extra virgin olive oil in a large pot or Dutch oven, ensuring the oil doesn't smoke.

Add the chopped vegetables (carrots, celery, onion) to the pot and sauté for about 4 minutes until they start to get tender, being careful not to burn them.

Add minced garlic, dried rosemary, and a couple of bay leaves to the pot and stir for another minute until fragrant.

Pour in the vegetable broth and add rinsed brown lentils, ensuring to remove any dirt or stones from the lentils.

Add 2 potatoes (peeled if not organic) to the pot for creaminess.

Add crushed or diced tomatoes to the pot, cleaning the can with a little water.

Season the mixture with salt and black pepper, then stir well.

Cover the pot with a lid, bring to a boil, then crack the lid to let it simmer for 30 to 45 minutes until the lentils and potatoes are tender.

Chop the spinach leaves (or use baby spinach) before adding them to the soup.

Add the chopped spinach to the pot and stir; it will wilt quickly, usually in about 1 minute.

Add balsamic vinegar to the soup for umami flavor, then give it a final stir.

Adjust the consistency by adding more broth for a thinner soup or letting it simmer longer for a thicker soup.

Taste and adjust for salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary