Lentil Vegetable Soup
Lentil Vegetable Soup by City Saucery
This hearty, warming lentil vegetable soup is perfect for cold these winter days. Packed with protein-rich lentils and spinach, it is nourishing and so satisfying.
Using our Crushed Ugly Tomatoes as a base, this soup can be customized with your choice of spices or additional vegetables, making it versatile and easy to adapt to what you have on hand. Serve with a crusty piece of bread on the side, for a comforting meal that warms you from the inside out. Enjoy this simple, homemade soup as a hearty staple to help you through the cold winter months.
Serves 4-6
MADE WITH CRUSHED UGLY TOMATOES
INGREDIENTS:
2 tbsp extra virgin olive oil
2 medium carrots
1 medium onion
1 stalk celery
2-4 garlic cloves
1 tsp cumin
1 tsp thyme dried
1 tsp oregano dried
1 1/2 tsp salt (or more to taste)
1/4 tsp ground pepper (or pepper flakes)
4 cups vegetable broth
1 jar Crushed Ugly Tomatoes
1 cup lentils, uncooked (green or brown)
4-5 small potatoes
5 oz spinach (4-5 cups)
Image, video & styling by City Saucery
PREPARATION:
Give the lentils a quick rinse under running water and set aside. Roughly chop the carrots, celery and potatoes into 1/4-inch chunks. Mince or press the garlic.
Heat the olive oil in a large pot and add the carrots, onion, celery and garlic. Sauté on medium heat for 5 minutes stirring often.
Add the dry spices and sauté for one more minute or until fragrant.
Add vegetable broth, crushed tomatoes and lentils. Cover and bring to a boil. Then crack the lid open and simmer on medium-low heat for 30 minutes or until the lentils are cooked but with a slight bite. Stir occasionally.
(OPTIONAL):
If you like an extra creamy soup, blend about 2 cups of it. You can do it directly in the pot with an immersion blender, or separately in a standing blender.
Add the spinach and simmer for a minute until wilted. If necessary, add more vegetable broth or water to reach your desired consistency. Taste and adjust for salt before serving.
To serve, drizzle some extra virgin olive oil over soup and pair with a thick slice of crusty bread soaked in olive oil.