Simple Lentil Soup

A cozy, veggie-packed classic that’s as nourishing as it is simple to throw together.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced small

• 2 large carrots, diced small

• 2 celery stalks, diced small

• 2 garlic cloves, minced

• 1 bay leaf

• 2 thyme sprigs

• 1 cup green lentils, rinsed

• 1 (14 oz) can of tomatoes

• 4½ cups vegetable stock

• 1 tablespoon Dijon mustard

• 3 cups spinach (or two generous handfuls)

• Salt and black pepper

Instructions

1. Sauté the Aromatics
   In a heavy soup pot or Dutch oven, heat the olive oil over medium. Add the onion, carrots, celery, and garlic, and cook, stirring, for about 5 minutes.

2. Add the Herbs and Lentils
   Add the bay leaf, thyme, and a generous pinch of salt. Continue to cook for 10 minutes until the vegetables are soft. Stir in the lentils and cook for a minute or two to coat them in the aromatics.

3. Simmer the Soup
   Add the canned tomatoes and stir to combine. Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer, cover partially, and cook for 45–50 minutes until the lentils are tender.

4. Finish and Serve
   Stir in the Dijon mustard and fold in the spinach. Cook for another 5 minutes until the spinach is wilted. Season to taste, remove the bay leaf and thyme, and serve warm.