Ingredients
Scale
- 1 cup (200g) lentils, rinsed
- 1 onion, chopped (about 150g)
- 2 carrots, diced (about 150g)
- 2 celery stalks, diced (about 100g)
- 3 cloves garlic, minced
- 1 zucchini, diced (about 200g)
- 1 cup (150g) green beans, chopped
- 1 can (14 oz / 400g) diced tomatoes
- 4 cups (960ml) vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups (60g) spinach or kale
Instructions
- In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes, or until they’re soft and fragrant.
- Stir in the minced garlic and cook for another minute, letting the aroma fill your kitchen.
- Toss in the rinsed lentils, diced zucchini, chopped green beans, canned tomatoes (with juices), vegetable broth, dried oregano, dried basil, salt, and pepper. Bring this mixture to a boil, stirring occasionally.
- Once boiling, reduce the heat, cover the pot, and let it simmer for about 25-30 minutes. It’s ready when the lentils are tender but still have a slight bite.
- Stir in the spinach or kale and cook for an additional 5 minutes until the greens are wilted and vibrant.
- Taste and adjust the seasoning as needed. Serve hot, and enjoy!
Notes
This soup tastes even better the next day. It can be stored in the refrigerator for up to 4 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan