Easy Weeknight Lentil Soup recipe

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Ingredients

2 ½ quarts water
1 pound dried brown lentils
1 cup baby spinach, or to taste
½ cup diced onion
½ cup diced celery
½ cup diced carrots
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon ground black pepper
3 dashes liquid aminos (such as Bragg®)

Nutrition Info

212.4 calories
carbohydrate: 36.8 g
cholesterol: : -
fat: 0.7 g
fiber: 17.9 g
protein: 15.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 626.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

Recipe Yield

8 servings

Recipe Note

This lentil soup is so easy to throw together and cook for a warm and hearty weeknight one-pot dinner. Serve soup topped with grated cheese (Cheddar, pepper Jack, or mozzarella) and Greek yogurt, if you like.

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