Description
This lentil soup stands out with its rich flavors and simple ingredients. Perfect for a healthy meal or comforting dinner, it’s a delicious homemade option that is sure to impress and satisfy.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced )
- 5 cloves garlic (minced )
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over )
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste )
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped (remove tough ribs if using kale))
- 2 tablespoons freshly squeezed lemon juice
Instructions
- In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering.
- Add the onions and carrots and cook, stirring frequently, until the onion has softened and is turning translucent, about 8 to 9 minutes.
- Add the garlic and crushed red pepper flakes and cook until fragrant while stirring constantly, about 1 minute.
- Pour in the wine and simmer, stirring occasionally, for 5 minutes.
- Pour in the crushed tomatoes and cook for 5 more minutes, stirring frequently. Stir in the honey.
- Add in the lentils and broth, salt and black pepper. Stir well to combine.
- Increase the heat to high and bring the mixture to a boil. Then partially cover the pot and reduce the heat to a gentle simmer. Cook for 45 minutes, or until the lentils are tender but still hold their shape.
- Add the chopped greens and cook for 5 minutes if using spinach, and 10 to 15 minutes if using kale.
- Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice.
- Serve warm. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for up to 2 months (just defrost before serving).
Notes
You can adjust the seasoning to your preference. Add more salt, pepper, or lemon juice as needed.
Feel free to substitute kale for spinach if you prefer a heartier green.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 5g
- Sodium: 542mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg