This is a go-to lentil soup recipe for me that is quick and easy! Feel free to play around with it too, adding or removing whatever veggies you want, as this will not affect how the soup comes out.
Ingredients:
- 1 Tbsp olive oil
- 1 Tsp minced garlic
- 1 package of Goya red lentils (or similar)
- 1- 28 oz can of diced tomatoes (can work with crushed also, just changes the consistency)
- Veggies - carrots, celery, broccoli, spinach, onion, green beans, etc. I always try to include carrots and celery in the recipe as staples, around 2 large carrots peeled and diced, and 2 large celery stalks diced. You can add more if desired. The others I add in based off of what I have or want!
- 4 cups of water & 4 cups of vegetable broth (for a more robust flavor, you can do 8 cups of broth; if no broth is available, you can do 8 cups of water but you may want to add more herbs, garlic, salt and pepper to taste for enhanced flavor)
- Oregano & basil as desired (or around .5 tablespoons each)
- 1 bay leaf
- Salt and pepper to taste
Heat up olive oil in a large pot and add the minced garlic, carrots, celery, and any other veggies being used (except for spinach) and allow to cook for a few minutes. Add in the diced tomatoes and mix well. Add the water, broth, lentils, herbs, bay leaf, salt and pepper and combine well. Let soup simmer over a low flame for around 35-40 minutes, or until lentils have become soft and lost their round shape. If adding spinach, mix in towards the last few minutes of cooking to allow to wilt in. Frozen spinach can be added earlier. Allow to cool and enjoy!!
Nutrition & macro info:
Per 1 cup of soup (estimated, may vary slightly depending on veggies used): 150 cal, 9g of protein, 24g carbohydrates, 2g fat.
Fun optional toppings to add - parmesan, hot sauce, red pepper flakes.