Vegetarian Lentil Soup
photo by JeffieNerd

- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 1/2 cups
- Serves:
- 10
ingredients
- 1 tablespoon grapeseed oil
- 2 cups carrots, diced
- 2 cups onions, diced
- 16 ounces brown lentils
- 1 (14 ounce) can tomatoes and green chilies
- 2 quarts vegetable stock (or water)
- 1 cup turnip, peeled and diced (original had potatoes, but I was out)
- 4 cups fresh spinach, roughly chopped
- 5 garlic cloves
- 1 cup cilantro, roughly chopped
- 2 large lemons, zested and juiced
- 1 teaspoon sea salt (or to taste)
directions
- Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
- While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.
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