Perfect Soup for Dinner Tonight…….

This is a veggie packed soup!  The flavor is mild and you can pair it with your favorite protein if you wish.


I originally found this recipe in the Eating Well Magazine, but I changed it just a bit.  You can add just about any veggie to this soup.


I typically chop all the veggies the day or night before.  I’ve even chopped twice as much and thrown one batch into the freezer for future use.


It makes a ton, so you can cook and freeze some!

Veggie and Lentil Soup Recipe:

2 tsp extra virgin olive oil

2 cups chopped onions

2 cups chopped carrots

3 cups chopped broccoli

4 cups baby spinach

4 cloves garlic

6 cups vegetable broth

2 cups water

1 3/4 cups lentils

1 – 28oz organic canned diced tomatoes

2 TBSP tomato paste

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/4 tsp ground cinnamon

1/4 tsp ground pepper

1/2 c chopped fresh cilantro

2 TBSP lemon juice

Heat oil over medium and add onions, carrots and broccoli – cook 10 min

stir in garlic – cook 1 min

add spices – cook 1 min

add broth, water, lentils, tomatoes and tomato paste – reduce to simmer, partially cover and cook for 45 – 55 min

stir in spinach – cook 5 mins

just before serving stir in cilantro and lemon juice

Crockpot version:

Add all ingredients except spinach, cilantro and lemon juice


cook until lentils are tender:

High – 4-5 hours

Low – 8-10 hours

Add spinach during last 30 mins

Add cilantro and lemon juice just before serving


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