Table of Contents
Enjoy a warm, nutritious meal with this hearty egg-free vegetable and lentil soup served alongside crusty bread. Perfect for chilly days or when you need a comforting, healthy dish.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Crusty bread for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the ground cumin and smoked paprika to enhance the flavor.
Pour in the vegetable broth and canned diced tomatoes. Add the rinsed lentils and season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Stir in the chopped greens and cook for an additional 5 minutes until wilted. Adjust seasoning if needed.
Serving Suggestions
Serve the hot vegetable and lentil soup with slices of crusty bread for dipping. This meal is not only filling but also packed with nutrients and fiber.
Enjoy this wholesome dish as a lunch or dinner, perfect for a cozy day or when you want a healthy, egg-free option.