Vegetable Lentil Soup

Picture of Vegetable Lentil Soup

By Allie Schneider

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 24 oz tomato puree 
  • ½ cup red lentils
  • ½ cup green lentils
  • ¼ cup quinoa
  • 8 cups vegetable broth
  • 10 oz fresh spinach
  • Salt and pepper to taste

Directions

  1. Sauteé the olive oil, onion, and garlic over medium heat until the onion is translucent, about 3-4 minutes, stirring constantly.
  2. Add the carrots, celery, basil, oregano, and thyme. Sauteé and stir for 3 minutes.
  3. Add the tomato puree, red and green lentils, quinoa, and vegetable broth. Stir. Cover and cook on low for 1 hour and 30 minutes. Stir occasionally. 
  4. Add the spinach and stir. Cover and cook for 5 more minutes, until the spinach is wilted and fully cooked. 
  5. Add salt and pepper to taste. 
  6. Serve!

Serves 12

Nutrition (per serving)

Calories: 111 kcal

Protein: 3.5 g

Fat: 1 g