Lentil Vegetable Soup

Ingredients

• 1 cup dried lentils (rinsed and drained)
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (low-sodium)
• 2 cups spinach or kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh lemon juice (optional)

Nutritional Information (per serving)

• Calories: 280
• Protein: 18g
• Fat: 1g
• Carbohydrates: 52g
• Fiber: 15g
• Micronutrients: Rich in iron, folate, Vitamin A, and Vitamin C; provides antioxidants and anti-inflammatory properties.

Preparation

1. In a large pot, sauté onion, carrots, celery, and garlic in olive oil until softened.
2. Add lentils, vegetable broth, diced tomatoes, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
3. Stir in chopped spinach or kale and cook for an additional 5 minutes until wilted.
4. Season with salt, pepper, and a squeeze of fresh lemon juice for extra flavor.
5. Serve hot and enjoy a hearty and nutritious bowl of lentil vegetable soup.