This Easy Lentil Soup is perfect for when you want a warm, nutritional mess, and a can of store-bought broth just is not going to cut it. From launch to finish, you will be belting this comforting form in 30 twinkles flat.
Still, teary months of the time, this easy lentil haze form is your result — well, If cold and empty is the theme for your deep freeze. It’s just as quick to prepare as it’s succulent to slurp. You can slash fix time but exercising-cut, canned, and jarred vegetables ( see onions, carrots, and roasted red peppers), and concluding for a base of quick-cuisine lentils means you will spend lower time swimming over the cookstove in general. The ease of this form is brilliant, but you will be pleased to know it’s healthy for you too.
This lentil haze is loaded with vegetables and factory protein for a filling meal whether for lunch or dinner. You will get a healthy dose of phytonutrients, including lycopene (an important antioxidant) from the canned tomatoes, vitamin C (to promote healthy function — a big perk during cold and flu season) from the spinach, and vitamin A (which helps protect your vision) from the red peppers.
And let’s not forget those lentils ( considered a type of palpitation, btw) in this easy lentil haze form! Packed with undoable fiber and prebiotic carbohydrates that help nurture your gut microbiota, lentils help promote overall health, steady metabolism, and strong immunity. And let’s not forget that lentils are an excellent vertebrate protein source packed with B vitamins and iron.
Easy Lentil Soup Recipe
Makes about 4 servings (1 3/4 cup each)
Prep time: 5 minutes; cook time: 30 minutes
2 tablespoons extra-virgin olive oil, divided1 small onion, chopped 2 medium carrots, chopped kosher salt 2 cloves, garlic minced, 2 tablespoons tomato paste, 4 cups low-sodium vegetable broth 1 (14.5 oz) can fire-roasted tomatoes, 1 cup dry brown lentils rinsed,1 teaspoon Italian seasoning, 4 cups chopped baby spinach, 2 jarred roasted red peppers drained and chopped (4 oz) 2 tablespoons red wine vinegar crushed red pepper, to taste.
Heat 1 tablespoon oil in a large pot over medium heat. Add onion, carrots and ¼ teaspoon salt and cook, stirring frequently until vegetables begin to soften about 6 minutes. Add garlic and cook, stirring constantly until fragrant, 30 seconds. Stir in remaining 1 tablespoon oil and tomato paste, and cook, stirring often until dark red and slightly caramelized, about 3 minutes. Add broth, tomatoes with their juices, lentils, and Italian seasoning, and bring to a boil over medium-high heat. Reduce heat to a simmer, cover with lid, and cook, stirring occasionally until lentils are just tender about 15 to 20 minutes. Stir in spinach and red peppers and cook for 1 minute. Remove from heat, stir in vinegar and ¼ teaspoon salt. Portion into bowls and garnish with crushed red pepper.