Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 potato, cubed
- 1 cup dried red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add carrots, celery, and potatoes; cook 5 minutes, stirring.
- Stir in lentils, tomatoes, broth, thyme, and bay leaf. Bring to a boil, then simmer 25 minutes until vegetables are tender.
- Remove bay leaf, season with salt and pepper. Stir in kale or spinach until wilted.
- Serve hot with crusty bread and a drizzle of olive oil or herbs.
Notes
- Best when fresh but freezes well for up to 3 months.
- Make vegan-friendly by using vegetable broth; no dairy needed.
- For a smoother texture, puree half the soup and mix back in.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: Fantasy / Middle-earth-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 calories per serving
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
