I love a warm bowl of soup. When we started Meatless Mondays in our house I figured the easiest way to ease in would be through soup. What is not to love about a steamy hot savory bowl of vegetables and broth? Bonus points if you serve it with fresh, hot crusty bread.
I have made this recipe several times now, I always tweak it a little depending on what produce is in the house and needs to be used up. That’s one of the perks of being a home cook, you can do whatever you want to a recipe. Add what you like, omit what you hate. There are no rules, and the kitchen is one big playground.
- 1/2c onion, diced
- coconut oil (or oil of choice) to saute
- 3-4 carrots, diced
- 2 stalks celery, diced
- 1 bell pepper (I like red), diced
- 2 cloves garlic, minced (I think garlic is subjective, some people luuurve it, others not so much)
- 1tsp oregano
- 1 bay leaf
- 1tsp basil
- 1 (15oz) can tomatoes (crushed, diced, whatever you fancy)
- 2cups dry lentils (sort and rinse)
- 8cups water (you can use broth for more flavor, but I use water)
- 1cup fresh spinach (any leafy green is good)
- salt and pepper to taste
- splash of vinegar to finish (I’m not into vinegar, I usually leave it out)
Let’s get cooking!
Saute the onion, carrot and celery in the oil
Add garlic, bay leaf, oregano, and basil and cook for two minutes
Add lentils, tomatoes and water
Bring to a boil, cover, reduce heat and simmer for one hour
Stir in spinach and let wilt down for a few minutes.
Season and serve!
This recipe makes a ton of soup, probably enough for eight people. We are a family of three, so I freeze the leftovers flat in quart zip top freezer bags.
I hope you enjoy this soup! It’s a good basic recipe to have in your rotation. Plus, lentils are an amazing superfood!
Disclaimers: I have no idea where I adapted this recipe from.