A wholesome, protein-packed soup loaded with lentils, vegetables, and robust spices. Perfect for weeknight dinners and meal prep.

Scale

2 tablespoons olive oil

1 large yellow onion, chopped

2 medium carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

1 cup green or brown lentils, rinsed

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 bay leaf

2 cups spinach or kale

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery. Cook until softened.

Add garlic and sauté for 1 minute.

Stir in lentils, diced tomatoes, broth, and bay leaf. Bring to boil.

Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.

Stir in spinach or kale. Cook 5 more minutes.

Season with salt and pepper to taste. Remove bay leaf before serving.

Freeze leftovers in BPA-free containers for up to 3 months.

Add coconut milk or tahini for added creaminess.

Top with hemp seeds or crushed red pepper for extra texture and flavor.

Keywords: vegan lentil soup, healthy vegan soup, plant-based winter dinner