It might not be the prettiest of soups, but it’s what’s on the inside of the bowl that really counts. This was one of those, clean out the fridge, cross your fingers, and hope for the best type of concoctions. I was super impressed by how tasty it turned out. It actually reminded me more of a stew than a soup since it wasn’t thin like a soup. It was very hearty and filling, simple to make, and made the perfect amount of leftovers to enjoy two days in a row. It was tasty enough to not mind eating two days in a row.
Spinach, Tomato & Lentil Soup
Keywords: soup/stew gluten-free vegan lentils spinach tomato winter fall
Ingredients (serves 6)
- 1 tablespoon olive oil
- 1 onion diced
- 2-6 cloves garlic, minced
- 4 carrots, finely sliced
- 5 ounces/150 g baby spinach
- 4 cups/95oml low sodium vegetable stock
- 1 cup lentils
- juice of one lemon
- 1-15 ounce can of diced tomatoes, drained
- kosher salt and freshly ground pepper, to taste
- chile powder or paprika (optional)
Saute the onion and garlic in the olive oil, until softened. Add the grated carrot and cook for a few minutes. Add the spinach and let it wilt.
Next add the vegetable stock and the lentils. Stir well. Cook over a medium heat for 30 minutes. Then blend until the carrots and spinach are smoother. Add the lemon juice and can of tomatoes, stir to combine and let tomatoes heat through. Season with salt and pepper to taste. Sprinkle each serving with a little chile powder or paprika, if desired.
Serve and enjoy!