Vegetable Lentil Soup


Wow! It’s been forever since I’ve had the time to write…but if anything is going to motivate me to get back into the swing of things, it’s a good recipe! I like this one because it’s so versatile and cost effective – just use what you already have!

I found this recipe for lentil spinach soup from the Garden Grazer on pinterest, and altered it based off of what I already had in my pantry. Being snowed in for the second day in a row will do that to you!


  • 1 onion
  • 3 carrots
  • 2 zucchini
  • 4 cloves of garlic
  • 2 C dry lentils
  • 14.5 Oz can of diced tomatoes
  • 4 C chicken broth
  • 3 C water
  • 5 Oz spinach
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground red pepper
  • Salt and pepper to taste

1. Dice onion, carrots and zucchini. In a large stockpot over medium heat, saute vegetables for about eight minutes.

2. Peel and grate garlic, and rinse lentils. Add garlic, cinnamon, nutmeg, ground red pepper, salt and pepper to the pot; saute for one minute.

3. Add broth, water, tomatoes and lentils. Increase heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until the lentils are cooked through.

4. Add spinach during the last few minutes of cooking.

5. Enjoy with freshly baked bread, or crackers!

Note: Next time I want to try adding cubed sweet potatoes or butternut squash. If one of you tries it before me, let me know how it turns out! You could also add broccoli, or substitute kale for the spinach….I really can’t wait to hear your combinations!


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