Hearty Spinach and Lentil Soup

This hearty soup is packed with flavor and nutrients. The lentils provide a good source of protein, while the spinach is a good source of vitamins and minerals. The soup is also low in fat and calories, making it a healthy choice for a meal or a snack.

This soup was inspired by a trip I took to Italy a few years ago. I was staying in a small town in Tuscany, and I had the opportunity to eat at a local trattoria. One of the dishes I had was a simple spinach and lentil soup. It was so delicious, I knew I had to recreate it at home.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 cloves garlic, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 (15 ounce) can of diced tomatoes
• 1 cup fresh spinach, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in lentils, vegetable broth, and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
6. Stir in spinach and cook until wilted, about 1 minute more.
7. Season with salt and pepper to taste.
8. Serve hot.

Why It Works

• The combination of lentils and spinach provides a good balance of protein and fiber.
• The vegetables add flavor and nutrients to the soup.
• The olive oil adds a richness to the soup without making it too heavy.
• The vegetable broth adds a savory flavor to the soup.