I love a simple weeknight meal and soup usually falls into that category. I don't know about you but we eat soup All. Year. Long.
It's too inexpensive, simple and delicious to only save for the cold months.
Plus, I LOVE that there's usually leftovers for the next day. Winning!
This soup is perfect for a weekend night dinner and all the ingredients are easy to find in any grocery store. Enjoy!
Lentil Soup w/ Sun-Dried Tomatoes & Spinach
Prep Time: 10
Cook Time: 30
Keywords: soup/stew vegan vegetarian
Ingredients (serves 5)
- 1 tablespoon coconut or olive oil, to saute onion & garlic
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dry basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups lentils, rinsed (optional: soak them in water for an hour)
- 8 cups vegetable broth
- 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces
- About 2 1/2 cups of fresh spinach, rinsed
In a large stockpot, saute the onion & garlic for about 6 minutes on medium heat.
Mix in basil, salt & pepper and cook for another minute.
Then add in lentils & vegetable broth.
Bring to a boil.
Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)
During the last 5 minutes of cooking, mix in the sun-dried tomatoes and spinach.
Add more salt and pepper to taste, if necessary.
Serve with rice or solo.