And this one has been a long time coming. I'm a little embarrassed to say I've been perfecting it for years because it really is so simple, but it's the truth and it's just as delicious as it is easy to make.
This soup is made from staple pantry items, including a couple spices, and fresh veggies. The total active time involved is 10 minutes at the most to peel and chop three carrots and mince some garlic. Totally manageable. The other 30 minutes is just letting the soup simmer and do it's thing as the flavors develop. This ease makes it the perfect recipe to make on a Sunday and enjoy for lunch or dinner throughout the week, or as a last minute week night meal.
If you're a veteran to plant-based cooking, lentils are probably always on your grocery list. And if you're new to all this, here's why lentils are going to become your new favorite legume. Of all nuts and legumes, lentils contain the third-highest level of protein and provide steady, slow-burning energy due to their fiber and complex carbohydrates. They're also high in iron, with just one cup providing 36% of the daily recommended value. Futhermore, several studies have shown that eating lentils can lower your risk of heart disease. So basically, this is a seriously delicious soup you can feel amazing about eating.
Although we're moving through spring and soups are more of a fall thing, I didn't want to hold out on posting this one until then. And if the climate where you live is anything like San Francisco, you've still been experiencing plenty of 60 degree days with only occasional warmer weather, so this soup still has plenty of mileage.
If you make this recipe and want to share, remember to use #sprinklesandsaturdays on social media!
- Drizzle of olive oil
- 4 large cloves garlic, minced
- 3 carrots, peeled and chopped into small pieces
- 4 cups vegetable broth
- 2.5 cups cooked lentils (you can buy these precooked at Trader Joe's or prepare you own)
- 1 can white beans, drained and rinsed
- 1 can diced tomatoes
- 1 bay leaf
- 1 tablespoon onion powder
- 3 large handfuls of spinach
- Drizzle olive oil in a large pot over medium high heat. Add garlic and cook for about 1 minute before adding all ingredients except the spinach and seasoning with salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered, adding spinach in the last couple of minutes.