Description
This hearty and flavorful Best Lentil Soup combines brown or green lentils with fresh vegetables like fennel, carrots, and spinach, enriched with fire roasted tomatoes and aromatic spices. A comforting, nutritious meal perfect for any season, easily prepared on the stovetop.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 1 fennel bulb, diced
- 2 large carrots, peeled and diced
- 3 cups baby spinach (or chopped standard spinach)
- 1 clove garlic, grated
Liquids
- ¼ cup olive oil
- 28-ounce can diced fire roasted tomatoes
- 1 quart vegetable broth
- 1 cup water
Pantry & Spices
- 1 ½ cups dry brown or green lentils
- 1 teaspoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon dried oregano
Instructions
- Prepare Vegetables: Dice the onion, fennel bulb, and peel and dice the carrots. Grate the garlic and set it aside to be stirred in after the soup is cooked.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and fennel and sauté for 6 to 7 minutes until they become translucent and fragrant.
- Add Remaining Ingredients: Add the diced carrots, lentils, diced fire roasted tomatoes (with juices), vegetable broth, water, kosher salt, paprika, and dried oregano to the pot.
- Simmer Soup: Bring the mixture to a simmer over medium heat. Cover partially and let it cook for 22 to 25 minutes, or until the lentils are tender but not mushy.
- Finish and Serve: Stir in the baby spinach and the grated garlic, allowing the residual heat to gently wilt the spinach and infuse the garlic flavor. Let the soup rest for 5 minutes before serving. Adjust seasoning with additional salt and freshly ground pepper as desired. Serve immediately.
- Storage: Store leftover soup refrigerated for up to 4 days or freeze for 3 to 4 months.
Notes
- You can substitute brown or green lentils interchangeably based on preference, but avoid red lentils as they cook differently.
- Using fire roasted tomatoes adds a smoky depth to the soup; regular diced tomatoes can be used but will yield a milder flavor.
- Grating the garlic instead of chopping provides a more even and subtle garlic infusion.
- This soup freezes well, so consider making a double batch for easy meals later.
- For a protein boost, add cooked sausage or chicken if not vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
