Description
Savor the rich flavors of this homemade lentil soup. Filled with wholesome ingredients, it’s an easy, hearty dish perfect for a quick dinner or healthy meal.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced)
- 5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over)
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering.
- Add the onions and carrots and cook until the onion is soft and translucent, about 8 to 9 minutes.
- Stir in the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
- Pour in the white wine and simmer for 5 minutes, stirring occasionally.
- Add the crushed tomatoes and honey, cooking for 5 more minutes while stirring frequently.
- Incorporate the lentils, vegetable broth, salt, and black pepper. Mix well to combine.
- Increase heat to high and bring to a boil, then partially cover and reduce to a gentle simmer. Cook for 45 minutes or until lentils are tender yet hold their shape.
- Add the chopped greens: cook for 5 minutes if using spinach, 10 to 15 minutes if using kale.
- Remove from heat and stir in 1 tablespoon of lemon juice, adjusting seasoning to taste.
Notes
This soup can be kept in the refrigerator for about 4 days.
To freeze, store in airtight containers for up to 2 months and defrost before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg