Lentil soup

Heart Smart Gluten Free Low Sodium

Soup speaks comfort, especially when you have a cold. The heat can help with clearing congestion while the vegetables add plenty of vitamins and minerals to rebuild immunity too!


1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon curry powder
½ teaspoon dried rosemary
1 14.5-ounce can no-salt-added diced tomatoes
2 cups dry lentils
8 cups water
2 ounces baby spinach
2 teaspoons white vinegar
1/2 teaspoon freshly ground black pepper


1. In a large pan, heat oil over medium-high heat. Add onion, carrots and celery. Stir and cook until onion is lightly caramelized. Add garlic, oregano, basil, curry and rosemary. Stir and cook for 2 minutes.
2. Add tomatoes, lentils and water. Stir. Bring to a boil, turn down heat and allow to simmer for 1 hour.
3. Just before serving, add spinach, vinegar and black pepper. Stir.
4. Enjoy warm!

Make 6 servings
Carb choices per serving: 3

First Published: 01/28/2019
Last Reviewed: 01/25/2019

Lentil soup
Divide leftovers into smaller portions, allow to cool and store in the freezer for quick (and delicious) weekday lunches!
lentil soup nutrition label