Green Lentil Soup
Sugar-Added Free
1/27/20251 min read


Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 carrots, chopped (2 cups)
2 celery stalks, chopped
2 tomatoes (diced)
2 fresh red bell peppers (slice and dice) or use (14 oz pot) roasted bell peppers
200 grams baby spinach leaves
½ teaspoon ground cumin
1½ teaspoons sea salt
grounded black pepper
4 garlic gloves (chopped)
150 grams dry green lentils, rinsed
2 tablespoons wine wine vinegar
4 fresh thyme sprigs or 2 bay leaves
1 1/2 litre vegetable broth
½ cup chopped fresh parsley on top just before serving.
Instructions
Heat the olive oil in a large pot/Dutch oven pot and add the onion, carrots, celery, cumin, salt, and ground pepper.
stir occasionally 8 minutes - 10 minutes until vegetables begin to soften.
Add the garlic, bell peppers, tomatoes, lentils, vinegar, thyme, and broth.
Cover and simmer for 25 - 30 minutes.
Add the baby spinach leaves to the soup in the last 5 minutes before serving.
Top with the parsley before serving (optional)