Italian Lentil Soup
Table of Contents
- Prep Time: ~10 min
- Cook Time: ~55 min
- Servings: ~8
- Cost per Serving: ~$1.00
- Total Cost: ~$8.00
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium onion (diced)
- 2 ribs celery (diced, leaves included if possible)
- 2 medium carrots (diced)
- 3 oz tomato paste
- 1 cup crushed plum tomatoes
- 1 tsp dried oregano
- 1 lb brown or green lentils (rinsed)
- 8 cups water (or vegetable stock)
- 1/2 lb baby spinach (roughly chopped)
- Salt and black pepper (to taste)
Method
- Warm oil over medium-low; cook onion, celery, and carrots until translucent, ~10 minutes.
- Stir in tomato paste; cook 5 minutes, stirring.
- Add tomatoes, oregano, lentils, and water; bring to a boil, then simmer 45–50 minutes.
- Stir in spinach to wilt; season to taste.
Notes
- A splash of red wine vinegar at the end brightens flavor.
- Use vegetable stock for a richer broth.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~290 | 15% |
| Protein | ~16 g | 32% |
| Carbohydrates | ~42 g | 14% |
| Fat | ~7 g | 9% |
| Fiber | ~18 g | 64% |
| Sugars | ~6 g | 12% |
| Sodium | ~480 mg | 21% |
| Calcium | ~80 mg | 6% |
| Iron | ~5 mg | 28% |
| Vitamin C | ~14 mg | 16% |