Description
I absolutely love making cozy vegetable soups for dinner — they’re a quick and easy way to enjoy nourishing ingredients without a ton of effort. This easy stovetop lentil soup is loaded with chopped veggies, brown lentils, dried herbs and a dash of balsamic vinegar. It’s purposefully chunky, and packed with nutrition. A hearty soup that's freezer-friendly and reheats wonderfully!
Ingredients
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- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1 1/2 tsp Italian seasoning
- 2 bay leaves
- 1 cup trimmed and chopped green beans (I used frozen)
- 4 cups vegetable broth (I use Better Than Bouillon)
- 1 cup water
- 2 tbsp tomato paste
- 1 15oz can diced tomatoes (not drained)
- 1 medium Russet potato, diced
- 1 cup brown or green lentils
- 2 cups spinach
- 1 tbsp balsamic vinegar
Instructions
- Heat oil over medium heat in a large pot or dutch oven.
- Once oil is hot, add onion, celery, carrots, and a dash of salt. Cook for 7 minutes, stirring often.
- Add garlic and cook for 2 minutes. Stir in the salt, Italian seasoning, and bay leaves and cook for another minute.
- Add green beans, broth, water, tomato paste, diced tomatoes, potato, and lentils. Stir, bring to a boil over high heat, then simmer on low (covered) for 40-45 minutes, or until vegetables are tender.
- Remove from heat. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste and enjoy with crusty bread or cornbread!