Hearty Lentil-Vegetable Soup

There’s nothing more cozy and comforting on a cold day than a hot bowl of soup- don’t you agree? I made this soup on a Sunday and have thoroughly enjoyed eating it throughout the week…either a warming mug to fuel and fill my belly during the workday, or a steamy bowl in my pj’s  in the evening. Cook once and enjoy again and again- meal prep at its best!

This soup is a cinch to make (and super cheap). It’s also very hearty and satisfying thanks to the lentils, potatoes, and loads of veggies. A squeeze of lemon and fresh parsley keep this soup tasting lively and bright- and will have you coming back for more!

Make a batch and enjoy it for a few days, or freeze leftovers in individual-portioned jars to heat up in a few weeks. Top with plain Greek yogurt for creaminess, temperature contrast and additional protein!

2 yellow onions, diced
3 large carrots, diced
3 stalks celery, diced
4 cloves garlic, grated/ minced
2 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
2 bay leaves
Salt and pepper, to taste
1.5 cups diced potato
1 cup dried green lentils, picked over and rinsed (watch out for tiny stones!)
1-28oz can no salt added diced tomatoes
1.5L no salt added vegetable broth (I actually used 1L broth and 500mL water which works too)
4 cups lightly packed baby spinach
1 cup chopped fresh parsley
1 tbsp. lemon juice

1) Heat a drizzle of olive oil in a large pot over medium heat. Add the onions, carrots and celery and cook until beginning to soften, about ten minutes. Stir occasionally.
2) Add the garlic and spices and continue to cook for about 3 minutes.
3) Add the potatoes, lentils, canned tomatoes and broth. Stir until well incorporated. Bring soup to a boil, then reduce heat and simmer, covered, for about 30 minutes. Vegetables and lentils should be cooked through.
4) Remove from heat and fish out the bay leaves. Stir in the spinach, parsley and lemon juice. Adjust seasoning to taste.