Easy Lentil Vegetable Soup that's cozy, warming, and nutrient-packed! Only 10 ingredients and customizable. (Vegan, gluten-free, oil-free)
INGREDIENTS
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1 onion
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3-4 cloves of garlic
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2 medium carrots
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6 oz. mushroom (I use cremini, but any variety will work)
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1 zucchini
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15 oz. canned diced tomatoes (or fire-roasted)
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4 cups vegetable broth
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1 cup green/brown lentils
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1 1/2 tsp dried basil (or other herbs of choice)
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1 cup fresh baby spinach
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Salt to taste
INSTRUCTIONS
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Dice onion.
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In a stockpot over medium-high heat, add onion. Sauté for about 8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method. Simply add a touch more liquid if the pan dries out & the onion starts to stick.)
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Meanwhile, mince garlic. Dice zucchini and carrot. Slice mushrooms.
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When onion is translucent, add garlic, zucchini, carrots, mushrooms, and dried basil. Stir and sauté for 2 minutes.
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Add diced tomatoes with juice and vegetable broth.
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Increase heat and bring to a light boil.
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Rinse and drain lentils. Add lentils to pot and stir.
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Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender. (Add more broth or water if desired.)
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Roughly chop spinach and stir in during the last couple minutes of cooking. Salt to taste. (Serve with fresh chopped parsley, basil, or cilantro if desired.
