This soup is super easy to make, healthy and a great source of fiber and protein. Lentils are low in sodium and saturated fat and high in potassium and folate. It’s a hearty soup chocked full of veggies that will fill your belly and keep you full through out the day. We eat this soup a lot for lunch and it always carries us to dinner time. It’s a great way to get healthy vegetables into your family, and it’s just a great soup to keep you full and satisfied.
If you want to make this a vegan/vegetarian soup then replace your chicken broth with vegetable broth. This soup is fantastic as is (full of veggies!) or with the addition of sausage, chicken, kielbasa, ham or even crumbled tofu for the vegetarians and vegans out there! It absolutely can be made into a dinner with a side salad and some delicious crusty bread to help mop up the smokey broth.
One of my favorite things about winter is that I can eat endless bowls of soup and not be judged! Now that winter is on it’s way out, i’m trying to get my soup fix in to hold me till fall!
prep time: 10 MINUTES, cook time: 25 MINUTES, total time: 35 MINUTES, yield: 10 CUPS
- 2 Tbsp extra virgin olive oil
- 1 medium Yellow Onion, diced
- 4 large Carrots, chopped
- 4 stalks of Celery, chopped
- 4 minced Garlic cloves
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp Italian Seasonings
- 2 tsp of Smoked Paprika
- 2 Bay leaves
- 6 C Chicken Broth (or Vegetable if wanting vegan/vegetarian)
- 1 C Brown Lentils, rinsed
- 1 pound Potatoes (I like red skinned), cut into 1” pieces
- 14.5 oz Can of Fire roasted tomatoes
- 2 C Spinach or Kale
- 1 Tbsp Red Wine Vinegar
- Salt and Pepper to taste
- In a large pot or Dutch oven on medium heat, add your olive oil, diced onions/ carrots and celery. Cook till soft and onion becomes translucent (around 8-10 minutes).
- Next add your minced garlic and spices (cumin, smoked paprika, onion powder, Italian spices) and continue to cook for 1 minute till garlic is fragrant. Stir to combine.
- Pour in your chicken broth (or vegetable broth), can of fire roasted tomatoes, lentils, bay leaves and your red diced potatoes.
- Bring your soup to a boil and then simmer on a low boil for 20-25 minutes (until your lentils are soft).
- Lastly remove your two bay leaves and add your vinegar and spinach (or kale) stir to combine.
- Add freshly ground pepper and a sprinkle of kosher salt to taste and serve!
- Enjoy Friends!
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