Description
A cozy and nourishing lentil and veggie soup made with brown lentils, carrots, potatoes, and fire-roasted tomatoes. This one-pot vegan recipe is simmered slowly for rich, deep flavor, finished with fresh spinach, and perfect for meal prep or freezer storage.
Ingredients
2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 (16-ounce) bag brown lentils, rinsed
1 (15.5-ounce) can diced fire-roasted tomatoes
8 cups vegetable broth or water
1–2 cups fresh spinach, finely chopped
Salt and black pepper, to taste
Instructions
1. In a large soup pot or Dutch oven, combine the onions, carrots, potatoes, lentils, tomatoes, and broth or water.
2. Bring the mixture to a gentle simmer over low heat. Cover and cook for about 2 hours, stirring occasionally, until lentils and vegetables are tender.
3. Stir in the spinach and cook for an additional 5 minutes, until the spinach has wilted.
4. Season with salt and pepper to taste. Serve warm.
Notes
For added flavor, consider sautéing the onions and carrots first before adding other ingredients.
This soup thickens as it sits; add extra broth when reheating if needed.
Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours 5 minutes
- Category: Soups
- Method: Simmered
- Cuisine: American