Description
This rustic, vibrant soup is the ultimate comfort food—wholesome, incredibly flavorful, and packed with nourishing ingredients. Featuring tender brown or green lentils, hearty chunks of potatoes and carrots, juicy tomatoes, and leafy greens simmered in a savory broth, it delivers a rich, textured experience in every spoonful. Served piping hot with a thick slice of toasted crusty artisan bread, it makes for a complete, satisfying meal that warms you from the inside out.
Ingredients
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Lentils: 1 cup brown or green lentils, rinsed and drained
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Aromatics: 1 medium yellow onion (diced), 2 carrots (peeled and diced), and 2-3 cloves of garlic (minced)
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Vegetables: 2 medium potatoes (peeled and diced), 2 cups chopped leafy greens (such as spinach, kale, or Swiss chard)
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Tomatoes: 1 can (14.5 oz) diced tomatoes (with their juices)
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Broth: 4 to 5 cups vegetable or chicken broth
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Spices & Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and freshly cracked black pepper to taste
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Oil: 2 tablespoons olive oil (for sautéing)
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To Serve: Crusty artisan bread
Step-by-Step Instructions
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, cooking for about 5 minutes until they begin to soften. Stir in the minced garlic, oregano, and basil, cooking for another minute until fragrant.
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Simmer the Base: Pour in the diced tomatoes, rinsed lentils, diced potatoes, and broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 to 25 minutes, or until the lentils and potatoes are tender.
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Add the Greens: Remove the lid and stir in the chopped leafy greens (spinach or kale). Let them simmer uncovered for 3 to 5 minutes until wilted and incorporated into the soup.
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Season: Taste the soup and season with salt and black pepper as needed.
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Serve: Ladle the hot soup into bowls and serve immediately with a thick, rustic slice of crusty bread for dipping.
