Lentil Vegetable Soup
Submitted by Sweet-tart
Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.
YIELD
4 servingsPREP
10 minCOOK
70 minREADY
80 minThis is a one-pot lentil soup that earns its place in the weeknight rotation without any fuss.
Everything goes into the pot at once: lentils, onion, celery, carrots, stewed tomatoes, and the quiet depth bomb of minced sun-dried tomatoes alongside an onion soup mix packet. That combination of fresh, canned, and dried tomato gives the broth a richness that a simple vegetable soup usually has to work much harder to achieve.
After an hour of simmering, fresh spinach goes in for the last ten minutes, wilting down into the thick broth. A splash of hot sauce at the end is optional but highly recommended.
At 32 grams of fiber per serving, this keeps you full for hours.
Ingredients
Directions
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups).
Cover with water and simmer for 1 hour until lentils are tender.
Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts.
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