Description
This lentil soup promises rich, comforting flavors with easy preparation. Enjoy a healthy, homemade meal that brings warmth and satisfaction with every spoonful.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced)
- 5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over)
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped; remove tough ribs if using kale)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
- Add the chopped onions and diced carrots, cooking until the onion softens and turns translucent, about 8 to 9 minutes, stirring frequently.
- Mix in the minced garlic and crushed red pepper flakes, cooking until fragrant while stirring constantly, about 1 minute.
- Pour in the white wine and let it simmer, stirring occasionally, for 5 minutes.
- Add the crushed tomatoes, cooking for 5 more minutes while stirring frequently. Stir in the honey at this step.
- Incorporate the lentils and vegetable broth along with salt and black pepper, stirring to combine.
- Increase heat to high and bring to a boil. Then partially cover the pot and reduce heat to a gentle simmer, cooking for 45 minutes or until lentils are tender but still hold their shape.
- Add the chopped greens: cook for 5 minutes if using spinach, or 10 to 15 minutes if using kale.
- Remove from heat, stirring in 1 tablespoon of lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve warm, enjoying the flavor. Leftovers can be refrigerated for about 4 days or frozen for up to 2 months.
Notes
For extra flavor, consider adding various herbs or spices like thyme or bay leaves during cooking.
Use vegetable broth for a vegan-friendly version, or feel free to swap in chicken broth if preferred.
Add more vegetables or protein to customize this nutritious soup to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg