While we are all dreaming of spring, the winter months are upon us, and there’s nothing better than cozying up with a warm, hearty bowl of soup. That’s why we’ve teamed up with @IHeartVeggies to bring you this Mediterranean Lentil soup, that will not only bring warmth, but also a slew of nutritious and immune boosting value as well. Take it from Patient First’s own Dr. Aquilo, “This for lunch or dinner would easily provide you energy to last until your next meal.”
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Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 large carrots, chopped
3 celery stalks, chopped
3 cloves garlic minced
½ teaspoon cumin
½ teaspoon dried thyme
1 bay leaf
6 cups vegetable broth
1 cup brown lentils, rinsed
1lb red potatoes, chopped into 1” pieces
Instructions
In a large In a large pot, add the olive oil, onion, carrots, and celery and sauté over medium heat for 10-12 minutes, stirring frequently.
Add garlic and cumin and continue to cook for 1 minute.
Add the bay leaf, thyme, vegetable broth, lentils, and red potatoes.
Bring to a boil then reduce heat and simmer for 30-35 minutes until the lentils are softened.
Just before serving, stir in spinach until wilted.
Add salt and pepper to taste and serve immediately
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