One-pot lentil and spinach soup
This hearty lentil soup is so simple to make, only uses one pot, and is perfect for meal prep. What is not to love!
Servings: 10 servings
Equipment
- Large stock pot. I love to use my enameled dutch oven, link is in post.
Ingredients
- ¼ cup olive oil
- 1 cup onion medium dice
- 1.5 cup carrots, medium dice
- 1 cup celery medium dice
- 1 tablespoon minced garlic
- 12 cups vegetable broth
- 2 pounds lentils
- 4 cups cubed potatoes
- 1 teaspoon crushed red pepper
- 2 bay leaves
- 6 cups spinach, rough chop This is a variable, if you want more or less, change the amount. I also do a rough chop as my youngest son really isn't into spinach. As long as I keep it smaller, he can handle it.
- salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Pour in the olive oil and let this heat for about 30 seconds.
- Add in the onions, celery, and carrots. Saute for 7-10 minutes, stirring occasionally.
- Add the minced garlic and cook another 2 minutes, stirring to prevent burning.
- Pour in the broth, lentils, potatoes, crushed red pepper, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon ground black pepper.
- Bring this to a boil over high heat. Once it comes to a boil, reduce heat to medium-low and continue to cook for about 45 minutes- to 1 ½ hours until the potatoes and lentils are tender.
- Taste and adjust seasoning as needed.
- Add in the spinach and let it cook down for about 5-10 minutes.
- After this, it is ready to serve.