Healthy Mediterranean Green Lentil Soup with Spinach
This oil-free Mediterranean green lentil soup with spinach makes a delicious, healthy meal. With simple ingredients and basic spices, you want this plant-based vegan recipe.
Servings: 4
Calories: 105kcal
Ingredients
- ½ cup dry green lentilsr rinsed and soaked for 1 hour
- 1 onion diced
- 2 carrots diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoons Bragg’s 24 Herb and Spice blend or another salt-free Italian herb seasoning blend
- 5 cups low-sodium vegetable broth or water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 5- ounce bag baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- To soak the lentils: Place the lentils in a bowl and cover with 2 inches of water. Let soak for at least 2 hours on the counter, or overnight in the fridge. Drain and rinse thoroughly before using in this recipe.
- To make the Soup:
- Heat a medium pot over medium heat while you chop the onions, carrot, and bell pepper.
- Add the chopped onion, carrot, and bell pepper to the pot. Cover with a lid. Cook until softened and starting to brown around the edges, about 5-7 minutes. Stir every minute to prevent burning. If the mixture starts to burn, add a splash of water and turn the heat down.
- Add the garlic, dried herb blend, fresh thyme, and bay leaf. Cook until aromatic, stirring often, about 1 minute.
- Add the water (or vegetable broth) and the drained and rinsed lentils. Cover and bring to a boil. Reduce to simmer.
- Simmer until the lentils are tender but not falling apart, about 25 minutes.
- Add the spinach, salt, and pepper. Taste to adjust seasoning. Enjoy!