Hearty Lentil & Vegetable Soup
A budget-friendly, nutritious, and flavourful lentil soup packed with vegetables, perfect for a cold Canadian day.
Ingredients
- 15 mL olive oil
- 1 yellow onion — chopped
- 2 cloves garlic — minced
- 2 carrots — diced
- 2 celery stalks — diced
- 250 mL dry green or brown lentils — rinsed
- 1 can diced tomatoes — 796 mL, undrained
- 1 L vegetable broth — low sodium
- 250 mL water
- 5 mL dried thyme
- 2 ½ mL dried bay leaf
- 5 mL salt — or to taste
- 2 ½ mL black pepper — freshly ground, or to taste
- 125 mL fresh spinach — chopped, optional
Equipment
- Large pot
- Dutch oven
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
5 min timer - 2
Stir in minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes, stirring occasionally, until vegetables begin to soften.
7 min timer - 3
Add rinsed lentils, diced tomatoes (with their juice), vegetable broth, water, dried thyme, and bay leaf to the pot. Stir well to combine.
- 4
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
50 min timer - 5
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
- 6
If using, stir in the chopped fresh spinach and cook for 2-3 minutes until wilted. (Optional: for a thicker soup, mash a portion of the lentils against the side of the pot with a spoon).
3 min timer - 7
Ladle the hot soup into bowls and serve immediately. Pairs well with crusty bread.
Substitutions
- Green/Brown lentils: Red lentils (note: red lentils cook faster and will break down more, resulting in a creamier soup)
- Vegetable broth: Chicken broth (for a non-vegan option)
- Spinach: Kale or other hearty greens (add earlier with the tomatoes for kale to soften)
Storage
Store in an airtight container in the refrigerator for up to 4-5 days.
Freezer
Freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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