Green Lentil Soup Recipe | Cooking and Cups

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be healthier and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance the taste, while crushed tomatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually cheaper.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a different flavor profile.

Dice 3 celery stalks.

Cut and dice 2 carrots.

Dice 1 medium onion.

Mince 3 cloves of garlic.

Wash 1.5 cups of dried green lentils in water.

Pour clean water and cook the lentils.

Add 2 tablespoons of oil to the pot.

Add onion, carrot, celery, and leek into the pot and sauté for 5 minutes.

Cook for 2-3 minutes, then turn off and let stand under the lid.

Add minced garlic and sauté for 1-2 minutes until fragrant.

Add red pepper, cumin, and salt; sauté for 1 more minute.

Add 4 cups of stock, mix well, and bring to a boil.

Lower the heat.

Clean and cut 2 large potatoes into medium-sized cubes.

Strain the water from the lentils to avoid gas and bloating, then rinse them again.

Add the lentils to the pot.

Add 1 cup of water and the potatoes, bring to a boil, then lower the heat and cook for 12-14 minutes under the lid.

Cut 2 handfuls of baby spinach.

After 40 minutes, check the potatoes and add 1 can of diced tomatoes.

Add 1 cup of water and boil briefly.

Add juice of half a lemon and salt to taste.

Add baby spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary