Easy Tomato Lentil Soup with Spinach
A tangy tomato soup guaranteed to fill you up with iron-rich lentils and spinach. It’s entirely vegan and can be served as a side or main.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tbsp dried oregano
- 1 potato peeled and diced
- 1 can (796 ml) tomatoes
- 4 cups vegetable stock
- 1 cups brown lentils use one can or cook 2/3 cup of dried lentils
- 2 cups spinach Fresh or frozen
- salt and pepper to taste
Instructions
- In a large soup pot, sauté garlic and onions in olive oil over medium-high heat until the onions are translucent.
- Add oregano, potato, tomatoes and vegetable stock, bring to a boil.
- Reduce heat to low and simmer for 10 minutes until potato softens.
- Using an electric hand blender, blend hot soup over the stove. Alternatively, you can allow mixture to cool and transfer to a standing blender before returning to the same pot.
- Once the mixture is blended, return to medium heat, add lentils and frozen spinach, bring to a boil, stirring constantly.
- Reduce heat to low and simmer for another 10 minutes until spinach is entirely incorporated.
- Add salt and pepper, to taste.
- Turn off heat, divide into eight small portions or four large. Sprinkle with parmesan, vegan parmesan or nutritional yeast [optional].