This is a colorful, simple, hearty soup that takes a little over an hour to make. Red lentils cook in half the time as green lentils, and give a nice contrast in color to the green spinach.

Red lentils and spinach are a nutrient-packed duo—rich in plant protein, iron, and fiber to support energy, digestion, and overall vitality.

 Servings: 4 – 6                                                                       

Ingredients:                                   

  • 2 tablespoons olive or avocado oil
  • 1 large onion – diced into 3/4″ square pieces
  • 2 medium carrots – cut into 3/4″ chunky bite-size pieces
  • 2 ribs celery – deveined and cut into 3/4″ bite-sized pieces
  • 1 teaspoon thyme
  • 1/2 teaspoon basil
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon oregano

*Note: You can substitute the herbs with 2 tsp. premixed Italian herb blend.

If you plan on using fresh herbs, triple the amount and add them at the end of cooking.

  • 1 cup red lentils – wash just before use, or they will clump together
  • 4-5 cups vegetable broth or water
  • 1 bunch spinach – cleaned and without stems

Directions:

  1. In a 3-4qt. soup pot, heat the oil over medium heat. Add onion and sauté until translucent – about 3-4 minutes, then add carrot and celery – sauté 1-2 minutes longer
  2. Add spices (rub first to release flavor), sea salt, just-washed lentils, and 3 of the 4-5 cups of liquid (less liquid breaks down lentils quicker)
  3. Bring to a boil covered, then simmer 30 minutes
  4. Add the remaining 1-2 cups of liquid and cook another 15 minutes.
  5. Add spinach (and fresh herbs if using) and cook 2 minutes

Enjoy! 

  • Free of wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • Vegan friendly!
  • Non-vegans can add Italian sausage (mild or spicy) or shredded chicken to make it into a meal soup.

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