Hearty Lentil And Spinach Dinner Soup Recipe

About this recipe

A comforting and nutritious vegetarian soup packed with lentils, fresh vegetables, and pasta, perfect for a satisfying dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 395G D'Aucy Chopped Spinach
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 700G Navarrico Lentejas - Brown Lentils, 700G
• 50G Nicolas Alziari Herbes De Provence, 50G
• - Knorr Stock Cubes Vegetable
• - Ktc Vegetable Oil

Instructions

1. 1. In a large saucepan or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add 2 chopped onions and 2 minced garlic cloves, cooking for about 5 minutes until softened and fragrant, stirring frequently.
2. 2. Stir in 2 diced carrots, 2 diced stalks of celery, 1 cup of rinsed lentils, and 1 teaspoon of herbes de provence. Cook for 2 minutes to coat the vegetables and lentils in the herbs.
3. 3. Add 8 cups of water and 2 vegetable stock cubes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
4. 4. Stir in 1 chopped tomato, 1 cup of pasta, and 1 cup of fresh spinach leaves. Continue to simmer for another 10-15 minutes, or until the pasta is tender and the flavors are well combined.
5. 5. Taste and adjust seasoning if needed. Serve the soup hot, garnished with additional fresh spinach if desired.