This hearty, Italian-inspired soup is packed with lentils, vegetables and herbs for a deeply comforting meal that’s as satisfying as it is nourishing. A dollop of pesto and sprinkle of Parmesan adds a fresh, savory finish.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 tsp salt
- 3 to 4 cloves garlic, minced
- ½ cup dry white wine
- 1 ½ cups dried green or brown lentils, rinsed
- 1 bunch herbs (such as rosemary and thyme)
- 1 tbsp tomato paste
- 6 ½ cups chicken broth, plus more if needed
- 1 cup spinach or kale
- Prepared pesto, chopped parsley or basil and grated Parmesan cheese, to garnish
Steps
- Heat oil in a pot over medium. Add onion, carrots, celery and salt and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
- To pot, add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add wine and cook until mostly reduced, 1 to 2 minutes. Add lentils, herbs, tomato paste and stock. Bring to a boil then reduce to simmer. Simmer, stirring occasionally, 45 minutes. Stir in more broth if soup is too thick. Remove and discard herbs.
- Stir in spinach and cook until wilted, 1 minute. Ladle soup into bowls and garnish with a dollop of pesto, chopped herbs and Parmesan.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- healthy
- nutritious
- Weeknight meal
- high fiber