Lentil Soup

Click to watch me make lentil soup


  • 2 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped carrot (2 carrots)
  • 1/2 cup finely chopped celery (2 celery stalks)
  • 1 bag spinach
  • 1 pound bag lentils rinsed
  • 1 cup chopped tomatoes
  • 1 cup sweet corn (fresh or canned)
  • 2 quarts (64 ounces)  vegetable broth
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • Salt and pepper

Preparation Method:

  1. Add the olive oil into a large saucepan over medium heat.
  2. Once hot, add the onion, carrot, celery and salt and saute until the onions are translucent.
  3. Add the lentils, tomatoes, sweet corn, spinach, broth, coriander and cumin and stir to combine. Increase the heat to high and bring just to a boil.
  4. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender about 35 to 40 minutes.

If you prefer a smoother consistency blend soup before serving.  Always check seasoning and add more salt or pepper if needed

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