Nothing like a warm hearty soup to get ready for fall! This one is super easy and my go-to when I don’t have the energy to do anything super fancy. Packed with protein from the lentils and bunch of vitamins from all the yummy veggies.
Takes about 10 min prep time, and a minimum of 45 min cook time. Easy as can be.
1 medium celery stalk (diced)
1 medium carrot (diced)
1 medium onion (diced)
1/2 large zucchini (small quarters)
1 can diced tomatoes & their juices
1/2 bunch of spinach
2 tbsp red wine vinegar (approx)
1 1/4 cup lentils
3 medium sized garlic gloves (chopped)
1/2 tsp freshly chopped thyme
1 bay leaf
6 cups vegetable broth
1 tbsp olive oil
1. Put your olive oil in a pan, let it get all warmed up. Place your carrots, celery, onions in there and let it heat up on medium heat for about 10 min (until veggies are somewhat tender). Add in your garlic for about 1 min until fragrant.
2. Add in your diced tomatoes, broth, fresh thyme, zucchini, lentils and bay leaf. Let it simmer on medium heat for 15 min (covered). Lower heat and let it simmer for as long as you like but nothing less than 35 min (covered).
3. Once you’re done with the simmer, add in your red wine vinegar and your spinach. Keep simmering for about 5 minutes, covered.
1/2 cup of pre-cooked lentils (100g) contains 26g of protein.. so this soup does not contain any meat but it packed in protein