Instructions:
- Rinse lentils: Rinse the lentils under cold water to remove any debris.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic, and cook until softened.
- Add broth and spices: Stir in vegetable broth, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Stir in spinach: Add the spinach and cook until wilted.
- Season and serve: Season with salt and pepper to taste. Serve hot, garnished with a dollop of yogurt or a sprinkle of parmesan cheese (optional).
Tips:
- For a thicker soup, use less broth or purée a portion of the soup.
- You can add other vegetables, such as mushrooms or celery, to this soup.
- For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño pepper.
Enjoy your homemade vegan lentil and spinach soup! This hearty and flavorful dish is perfect for a cozy meal on a chilly day.
Pages: 1 2
