One-Pot Lentil Soup

Ingredients

• *2 cups Dried brown lentils
• *8 cups Vegetable broth
• *1 28oz can Diced tomatoes (canned)
• *2 large Carrots (diced)
• *2 stalks Celery (diced)
• *1 large Onion (diced)
• *4 cloves Garlic (minced)
• *3 cups Spinach (fresh)
• *2 tablespoons Olive oil
• *1 teaspoon Cumin
• *0.5 teaspoon Paprika
• *1 teaspoon Salt and pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
3. 3Add minced garlic and cook for 1 minute until fragrant.
4. 4Add lentils, vegetable broth, and canned tomatoes (with liquid). Stir well.
5. 5Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes until lentils are tender.
6. 6Stir in cumin, paprika, salt, and pepper.
7. 7Add fresh spinach and cook for 2 minutes until wilted.
8. 8Taste and adjust seasonings as needed.

How to Freeze

Cool completely and divide into portions in freezer-safe containers. Freeze for up to 3 months. Do not freeze in glass containers.

Reheating Instructions

Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10-15 minutes). Add broth if the soup has thickened too much.

Nutrition Information

Dietary Information

No common allergens detected.