Vegetable and Lentil Soup with Peas

This Vegetable and Lentil Soup with Peas is a hearty and nutritious midnight dish, packed with vibrant vegetables and protein-rich lentils. It's a comforting bowl of goodness that will warm you up and satisfy your late-night cravings.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Diced tomatoes - 400 grams (1 can)
• Vegetable broth - 500 ml
• Green lentils - 100 grams, rinsed
• Frozen peas - 100 grams
• Spinach - 50 grams, chopped
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon (for serving)

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery; sauté for about 5 minutes until the vegetables are softened.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the diced tomatoes, vegetable broth, lentils, bay leaf, thyme, salt, and black pepper. Bring to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the lentils are tender.
5. Add the frozen peas and chopped spinach to the pot. Cook for another 5 minutes until the peas are heated through and the spinach is wilted.
6. Remove the bay leaf, adjust seasoning if necessary, and serve hot with a squeeze of lemon juice.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, promoting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, supporting overall health.

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