Description
This delicious Lentil Soup features a medley of flavors from fresh vegetables, hearty lentils, and a hint of wine. It’s a nourishing meal that’s easy to prepare and ideal for cozy dinners or meal prep. Enjoy every warm bowl of this comfort food that keeps well for days!
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion, finely chopped
- 4 carrots, finely diced
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils, washed and picked over
- 8 cups vegetable broth
- 1 teaspoon salt, more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale, chopped
- 2 tablespoons freshly squeezed lemon juice
Instructions
- In a large Dutch oven or soup pot, warm the olive oil over medium heat until it shimmers.
- Add the finely chopped onion and diced carrots. Cook until the onion is soft and translucent, approximately 8 to 9 minutes, stirring frequently.
- Stir in the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
- Pour in the white wine and simmer for 5 minutes, stirring occasionally.
- Add the crushed tomatoes and cook for another 5 minutes, frequently stirring. Mix in the honey.
- Incorporate the brown lentils, vegetable broth, salt, and black pepper. Stir well to combine.
- Increase the heat to high to bring the mixture to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Cook for 45 minutes, or until the lentils are tender yet hold their shape.
- Add the chopped spinach or kale; cook for 5 minutes for spinach or 10 to 15 minutes for kale until wilted.
- Remove from heat and stir in the lemon juice. Adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve warm, and store leftovers in the refrigerator for up to 4 days or freeze for 2 months. Defrost before serving.
Notes
For a heartier soup, add diced potatoes or other vegetables.
You can adjust the spice level by increasing or decreasing the crushed red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg