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Veggie Lentil Soup
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5 from 2 votes

Veggie Lentil Stoup

Author Joy in Every Season

Ingredients

  • 1 # dried lentils
  • 1 med/large white sweet potato peeled and cut into small cubes
  • 1 med yellow onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 2 zucchini sliced
  • 2 cloves garlic crushed
  • 1 5 oz bag baby spinach
  • 4 cups organic chicken broth or veggie broth I used Trader Joes.
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp thyme
  • 1 tsp oregano
  • 2 TBSP olive oil
  • 1/2 tsp red pepper flakes optional
  • Grated parmesan cheese optional for topping

Instructions

  • Soak dried lentils in luke warm water for 20-30 minutes.
  • While beans are soaking, prep all veggies (potato, carrot, onion, celery, zucchini, and garlic)
  • In large soup pot, heat olive oil over med heat. Add onions and sauté for 3-4 minutes.
  • Add all other veggies and cook, stirring occasionally until they just start to become tender (about 10 minutes).
  • Drain and rinse beans. Add to soup pot.
  • Add broth, water, and spices. Increase heat to high and bring to boil.
  • Reduce heat to simmer, cover, and cook for about 45 minutes.
  • When soup is finished cooking, add in baby spinach.
  • Optional: serve with a topping of parmesan cheese