Hearty Tomato Soup with Spinach & Brown Lentils
Today, I invite you to embark on a culinary adventure that combines the vibrant essence of ripe tomatoes, the earthy comfort of brown lentils, and the verdant freshness of spinach. This is not just a recipe; it's a symphony of tastes and textures!
Equipment
- 1 soup pot
Ingredients
- 1 small leek or white onion 1/2 cup chopped
- 2 medium carrots 1 cup chopped carrots
- 3 Tbsp avocado oil
- 17,5 oz tomatoes passata (strained tomatoes) 500 g
- 3 cups vegetable broth check the recipe link in Notes
- 14 oz canned brown lentils 400 g
- 7 oz fresh baby spinach 200 g
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1 tsp raw cane sugar optional
- Feta cheese/Goat cheese for serving omit if vegan
- Fresh parsley to garnish
- Salt & pepper to taste
Instructions
- Heat the oil in a soup pan and sauté the onion with the carrots for 3-4 minutes on medium heat. Stir regularly.
- Add ½ cup of vegetable broth, bring to a boil, and cook for 10-15 minutes, until carrots are soft.
- Add the strained tomatoes and broth. Bring to a boil and let it simmer for 5 minutes. Season with pepper and salt.
- In the meantime, place the lentils in a colander, rinse under cold running water, and let drain. Add the lentils and spinach and cook for 3-4 minutes. Add spices. Season the soup with pepper and salt.
- Serve the soup with crumbled cheese, and sprinkle with parsley leaves. Serve with the ciabatta or your favorite fresh bread.
Notes
- Use Homemade Vegetable Broth. The recipe is here.
- When choosing canned lentils, check the ingredients. Shoud be lentils and salt only.
- Use ghee or olive oil in place of avocado oil.
- Omit feta cheese if you are vegan, or replace with plant-based cheese alternative.