Easy Weeknight Lentil Soup

4.4
(5)

This lentil soup is so easy to throw together and cook for a warm and hearty weeknight one-pot dinner. Serve soup topped with grated cheese (Cheddar, pepper Jack, or mozzarella) and Greek yogurt, if you like.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 ½ quarts water

  • 1 pound dried brown lentils

  • 1 cup baby spinach, or to taste

  • ½ cup diced onion

  • ½ cup diced celery

  • ½ cup diced carrots

  • 3 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon onion powder

  • ¼ teaspoon ground black pepper

  • 3 dashes liquid aminos (such as Bragg®)

Directions

  1. Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

Cook's Notes:

Make it even easier by using a 12-ounce package of frozen mirepoix (blend of onions, celery, and carrots) instead of spending time dicing them.

Substitute soy sauce for liquid aminos, if desired.

Nutrition Facts (per serving)

212 Calories
1g Fat
37g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 212
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 626mg 27%
Total Carbohydrate 37g 13%
Dietary Fiber 18g 64%
Total Sugars 2g
Protein 15g 30%
Vitamin C 5mg 6%
Calcium 56mg 4%
Iron 5mg 25%
Potassium 634mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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