Veggie Lentil Soup
This recipe is one of my staples because it’s packed with lots of veggies and protein! It’s super easy to make and is a perfect cozy soup recipe! This recipe also makes a large portion (so use a big pot!), which is perfect for meal prepping!
Veggie Lentil Soup
Healthy Num Num | Michelle
Serves 4-5
Ingredients:
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 4 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt + pepper to taste
- 4 large carrots
- 1 large sweet potato
- 2 bell peppers
- 2 cups uncooked red lentils
- 6 cups water or veggie broth
- 1 cup tomato sauce
- 16 oz box of baby spinach (can use less or more but keep in mind it cooks down a lot!)
Directions:
Start by heating up the avocado oil in a large sauce pan over medium heat. Add in your onion, garlic cloves, garlic powder, paprika, salt, and pepper. Stir until the onions are cooked and become translucent.
Add in your water or veggie broth and tomato sauce. Next chop and add in all of the veggies and lentils, except for the spinach.
Bring the soup to a boil and then simmer for 15-20 min or until your lentils are cooked and the soup has thickened. Stir the soup consistently.
Optional: Pour 1/3 of the soup into a high speed blender and blend until smooth. Add this back into the soup and stir.
Lastly, add in your baby spinach handfuls at a time and mix until it’s all cooked down. Enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
