Ingredients
Vegetable broth:
4 cups (1 liter)
Mixed vegetables:
2 cups (fresh or frozen)
Lentils:
1 cup, rinsed
Chickpeas:
1 cup, drained and rinsed
Fresh spinach:
2 cups, chopped
Garlic:
3 cloves, minced
Onion:
1 medium, diced
Olive oil:
2 tablespoons
Dried thyme:
1 teaspoon
Dried oregano:
1 teaspoon
Salt:
to taste
Black pepper:
to taste
Lemon juice:
1 tablespoon (optional)
Instructions
- Wash and chop your vegetables. Prepare all the vegetables as needed.
- In a large pot, heat the olive oil over medium heat, then add the diced onion and minced garlic. Sauté for 3-4 minutes until fragrant.
- Stir in the rinsed lentils and cook for an additional 2 minutes. Allow the lentils to toast slightly.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Add the mixed vegetables and chickpeas, then simmer for another 10-15 minutes. Let the flavors meld together.
- Stir in the chopped spinach, dried thyme, and oregano, cooking for an additional 5 minutes. Ensure the spinach wilts and the flavors combine.
- Season with salt, black pepper, and lemon juice if desired. Adjust seasoning to taste.
- Serve warm. Enjoy your nutritious vegetable soup!
Notes
- Feel free to customize the vegetables based on your preferences.
- This soup can be made in advance and stored in the refrigerator or freezer.
- For a spicy version, add chili peppers or hot sauce.
- For a creamy version, add coconut milk or blend part of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: General
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
