Lentil Soup

Our favorite Lentil Soup is a year-round fixture no matter the weather or season. It is vegan, high in protein + fiber, and low in fat, which gets it on our #feelgoodmeals list. It is also kid-approved, so we are sold!

Ingredients:

16-18oz Lentils (we love Arosis Brand if you have an international market near you)

Avocado Oil Spray (enough to cover the pot)

1 Onion Minced

4-5 Large Carrots Chopped

~7 Cups of Water

4-5 Tablespoons Diced Tomatoes (we love Racconto Brand-Bella Terra Line)

Kosher Salt and Ground Black Pepper to Taste

Pinch of Oregano

3 Bay Leaves

Optional:

1-2 Handfuls of Pre-Washed and Dried Organic Spinach

1 Teaspoon of Balsamic Vinegar (we love Mavra’s brand)

Step 1

Place lentils in a large soup pot; add enough water to cover by 1 inch.

Heat to high and bring water to a boil then lower heat to medium and cook until tender, ~1 hour total; drain.

Step 2

Heat oil in the soup pot over medium heat.

Add onion; cook and stir until the onion has softened and turned translucent, about 4 minutes.

Add carrots and stir for another minute.

Optional

Add spinach at the same time as carrots- this is not a traditional lentil soup but we always love to add some green!

Step 3

Pour in lentils and add salt + pepper and stir.

Add water.

Add more salt + pepper, oregano, and bay leaves.

Bring to a boil.

Stir in diced tomatoes and season with another pinch of salt + pepper.

Reduce heat to low.

Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

Optional

When you have served the soup and it has cooled, drizzle a teaspoon of balsamic vinegar to taste.

This soup is truly a staple and so wonderful to reheat for a satisfying and healthy lunch as well!

Enjoy and #eatyourlentils!

xo, VOOVIBE