Comforting, savory, hydrating, and bursting with fresh vegetables, this Italian Lentil Soup is your new healthy comfort food go-to. To make this recipe vegetarian and vegan, use vegetable broth and omit the parmesan cheese or use a vegan cheese.
Grated parmesan cheeseblack pepper, chopped Italian parsley, and/or extra virgin olive oil, to garnish
Instructions
In a stock pot or Dutch oven over medium heat, sauté the onion, carrots, and celery in the olive oil for 7-8 minutes, or until the onions are translucent.
Add the garlic, dried parsley, rosemary, and Italian seasoning, and crimini mushrooms to the pan. Sauté another 3-4 minutes, or until the spices and garlic are aromatic.
Add the diced tomatoes, green lentils, bay leaf, broth, and ½ teaspoon salt. Stir well. Increase the heat to high and bring the soup to a boil. Reduce the heat back to medium and simmer the soup for 18-20 minutes, or until the lentils are cooked through and tender.
Turn the heat to low. Stir in the white vinegar and baby spinach. Cook 2 minutes, or until the spinach as wilted. Season the soup with additional salt to taste and serve hot with grated parmesan cheese, black pepper, and extra virgin olive oil to garnish. Enjoy!
Notes
1. Leftover soup keeps covered in the refrigerator for 4-5 days. It can also be frozen in a freezer-safe container for 2-3 months.