Lentil-Vegetable Soup

Combining sweet and savory vegetables and spices with lovely lentils, this is a version of lentil soup youʼre sure to enjoy!

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. extra-virgin olive oil
  • ½ cup yellow onion, chopped
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 2 cloves garlic, minced
  • 2 tsp. dried Italian seasoning
  • 1 bay leaf
  • 2 cups dry lentils
  • 4 cups vegetable stock
  • 4 cups water
  • 2 large tomatoes, peeled, cored, and chopped
  • ½ cup baby spinach leaves, rinsed
  • 1 tsp. all-natural sea salt
  • ½ tsp. cracked black pepper


  • Pour olive oil into a large pot over medium heat. After oil runs thin, add the onion, carrot, and celery, and sauté for 5 minutes, or until tender. Add the garlic, Italian seasoning, and bay leaf, and sauté for about 1 minute before adding the lentils, stock, water, and tomatoes.
  • Bring pot to a boil, reduce heat, and simmer soup uncovered for about 1 hour.
  • Before removing from heat, add spinach, salt, and pepper. Stir until spinach is wilted. Remove bay leaf before serving.