Vegetable and Lentil Soup with Spinach and Carrots and Peas

This Vegetable and Lentil Soup with Spinach, Carrots, and Peas is a hearty and nutritious dish perfect for a late-night meal. Packed with protein and fiber, it's both satisfying and easy to prepare.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrots - 2 medium, diced
• Celery - 1 stalk, diced
• Green bell pepper - 1/2, diced
• Lentils - 100 grams, rinsed
• Vegetable broth - 750 milliliters
• Spinach - 100 grams, fresh
• Frozen peas - 100 grams
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 3-4 minutes until softened.
2. Add diced carrots, celery, and green bell pepper to the pot and cook for another 5-6 minutes, stirring occasionally.
3. Stir in the rinsed lentils, vegetable broth, dried thyme, and dried oregano. Bring to a boil, then reduce heat to low and let simmer for 15 minutes.
4. Add the fresh spinach and frozen peas to the soup, and simmer for an additional 5 minutes until the spinach is wilted and the peas are heated through.
5. Season the soup with salt, black pepper, and lemon juice to taste. Stir well and serve hot.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 40 g
• Fiber: 14 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• Rich in protein and fiber from lentils, promoting satiety and digestive health.
• Packed with vitamins and minerals from a variety of vegetables, supporting overall health.

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