I get really obsessed with foods. I go in phases where I’m obsessed with something and it’s all I want to eat, and then a few months later I’m over it. Currently, I’m obsessed with lentils, and with this vegetable lentil soup, I’m sure you will be too!
Vegetable Lentil Soup
Adapted from Cooking Light
- 1 1/2 tablespoons olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 6 cups chopped spinach (or equivalent frozen)
- 1 cup chopped squash (I used green and yellow)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 garlic cloves, minced
- 4 cups water
- 4 cups vegetable broth
- 1 cup lentils
- 1/2 Tb. black pepper
- 1/2 Tb. basil
- 1/2 teaspoon garlic salt
- Heat the olive oil in a stockpot over medium-high heat. Add the diced onion, celery, and carrots and saute for 10 minutes.
- Add the tomato paste, salt, and minced garlic; sauté 1 minute.
- Add 4 cups water and 4 cups vegetable broth and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for about 20 minutes.
- Stir in the chopped spinach and squash (and any other vegetables of choice).
- Season with salt, pepper, basil, and garlic salt.
- Heat until vegetables are soft. Serve!
I love this recipe because it’s easy to reheat or freeze for later and packs a lot of vegetables and protein through the lentils! You could also likely throw this all in your crockpot on low for a few hours — I haven’t tried it, but that would likely make it even easier!
How to “level up” this recipe:
- As always, feel free to add more vegetables!
- To add more flavor, add two bay leaves and some fresh parsley. I never have these items around, which is why I typically don’t include them.
How to “level down” this recipe:
- I wouldn’t necessarily call this a level “down” but topping this recipe with parmesan cheese and my homemade croutons can really make it delicious!