Rustic Lentil and Vegetable Soup

• extra-virgin olive oil 1 tbsp
• yellow onion (finely chopped) 1 medium
• carrots (peeled and diced) 2 medium
• celery (diced) 2 stalks
• garlic (minced) 3 cloves
• green or brown lentils (rinsed and drained) 1 cup
• diced tomatoes (with juices) 1 14.5-ounce can
• water 5 cups
• dried oregano 1 tsp
• dried thyme 1/2 tsp
• bay leaf 1
• salt (or to taste) 1 tsp
• black pepper (freshly ground) 1/2 tsp
• baby spinach (roughly chopped) 2 cups
• lemon juice (for serving) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

02

Step 2

Add the garlic and cook for about 30 seconds, stirring constantly.

03

Step 3

Add the lentils, diced tomatoes with their juices, water, oregano, thyme, bay leaf, salt, and black pepper. Stir to combine.

04

Step 4

Bring the soup to a gentle boil, then reduce the heat to low and partially cover the pot.

05

Step 5

Simmer for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the vegetables are soft.

06

Step 6

Remove the bay leaf and stir in the spinach. Cook uncovered for 2 to 3 minutes, until the spinach is wilted.

07

Step 7

Taste and adjust the seasoning. Add the lemon juice if using, then serve warm.

Kitchen notes