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Red Lentil Vegetable Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 278kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Onion chopped
  • 1/4 cup Carrots peeled and diced
  • 1/4 cup Celery diced, use leaves for garnish
  • 2 cloves Garlic minced
  • 2.5 cups Chicken broth more if needed
  • 1 tbsp Tomato paste
  • 1 sprigs Fresh thyme
  • 1/4 cup Red lentils
  • 2 cups Baby spinach
  • 4 Crackers
  • Fresh parsley garnish
US Customary - Metric

Instructions

  • Heat the oil over medium heat in a pot. Add the onion, carrot, celery and garlic; sauté until the onions start to soften. Season with salt and pepper.
  • Add the broth, tomato paste, thyme, and lentils. Stir and bring to a simmer. Cover with a lid and simmer until lentils are soft, about 15 to 20 minutes. (if the soup is too thick thin it out with a little more broth). Remove the thyme sprigs. Stir in the spinach. Season with salt and pepper to taste
  • Ladle into bowls and serve with crackers. Garnish with parsley.

Nutrition

Calories: 278kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 1239mg | Potassium: 819mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5704IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 4mg