As I am writing this post it is currently -30 outside and I am sitting on the couch with a pile of blankets and clothing layers…only 4 more months of this? I have been eating soup like crazy lately to keep me warm and wanted to share this lentil & vegetable soup recipe. This recipe also works as a good base, as you can add in other spices/herbs or change up the vegetables to your liking. I recommend making this recipe on the weekend and freezing it in smaller containers. Take this soup with you for lunch, or enjoy for dinner on those busy night. It only takes a few minutes to reheat! I recommend removing the soup from the freezer and storing it in the fridge the night before you are wanting to eat it.
What are lentils/nutrition
Lentils are a small, round legume that can be purchased dry or in a can. They come in a variety of colours (red, brown, green) and textures, I used green canned lentils (no salt/additives added). If you are using dried lentils for this recipe, you can boil the lentils before added them to the soup or soak the lentils before hand to soften.
Lentils are an excellent source of fibre, folate, copper, iron, protein (1 cup of lentils is approximately 18g protein) and potassium.
What I love about this soup is the variety of textures in the soup, soft texture from the lentils, chickpeas and carrots, and crunchy from the celery.
PrintLentil & Vegetable Soup
- Total Time: 45 mins
- Yield: 5 1x
Description
There’s nothing better than warm soup on a cold winter day! This soup is packed with nutrients that will leave you feeling energized for the rest of the day.
Ingredients
- 1 can (540ml) lentils, rinsed
- 1 can (540ml) chickpeas, rinsed
- 3 carrots, peeled & chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 onion, chopped
- 4 cups organic vegetable broth
- 1 lemons, juiced
- 2 basil leaves
- 1 cup organic spinach
- 2 tbsp olive oil
Instructions
- In a large saucepan, add olive oil and sauté spinach, carrots, celery, and onion until vegetables are soft
- Add organic vegetable broth and lemon juice and bring broth to a boil
- Add lentils, chickpeas and basil, continue boiling for 5 minutes
- Simmer and stir occassionally for 15 minutes
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch, dinner, side
Hope you’re staying warm! Let me know if you make this recipe!
Thanks for reading,
-Brittney
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[…] I don’t normally eat soup in the summer (since it’s already hot enough) but it was pretty gloomy out so I heated this vegetable and lentil soup. I absolutely love lentils, they are packed with proteins and fibre. They are also great at keeping you full and energized. I am still working on this recipe as I have not perfected it yet but will hopefully be sharing it soon (filled with veggies, beans, lentils and corn). It doesn’t look the greatest judging by the photo below but it’s pretty tasty! {Update: Vegetable & Lentil soup recipe here} […]