Vegetable and Lentil Soup

This hearty Vegetable and Lentil Soup is a nourishing blend of colorful vegetables and protein-packed lentils, perfect for a wholesome lunch. Packed with flavor and nutrients, it's a comforting dish that warms you from the inside out.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 milliliters
• Green lentils - 100 grams, rinsed
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon, to taste
• Black pepper - 1/2 teaspoon, to taste
• Spinach - 100 grams, fresh
• Lemon juice - 1 tablespoon, for serving

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the diced bell pepper and zucchini to the pot, cooking for another 3-4 minutes.
4. Pour in the canned diced tomatoes and vegetable broth. Bring the mixture to a gentle boil.
5. Add the rinsed lentils, bay leaf, dried thyme, salt, and black pepper. Reduce the heat to low and simmer for about 25 minutes, or until the lentils are tender.
6. Remove the bay leaf and stir in the fresh spinach. Let it cook for an additional 2-3 minutes until the spinach wilts.
7. Serve hot, drizzled with lemon juice for added brightness.

Nutrition

• Calories: 290
• Protein: 15 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in plant-based protein, making it a satisfying meal option.

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