Yields: 6 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Total time: 55-65 minutes
Why it’s great: A comforting and filling one-pot meal that packs in a huge amount of vegetables and plant-based protein from lentils. Great for meal prepping.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 4 cups chopped fresh spinach or kale
- 1 cup diced zucchini or sweet potato (optional, adds more veggies)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for just another minute until fragrant.
- Simmer Base: Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), dried thyme, dried rosemary, and the bay leaf. Bring the mixture to a boil.
- Cook Lentils: Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
- Add Greens & Optional Veggies: Stir in the chopped fresh spinach or kale and the diced zucchini or sweet potato (if you’re using them). Continue to cook for another 5-10 minutes, or until the greens are wilted and any added vegetables are tender.
- Season & Serve: Carefully remove and discard the bay leaf. Season the soup with salt and pepper to taste. Ladle the hearty stew into bowls, garnish with fresh parsley, and serve hot.
Nutrijoy 