If there’s one meal that I absolutely adore, it’s soup. I’m a bit of a soup addict and whether it’s a thick and hearty chowder or a light vegetable-filled broth, I simply can’t get enough of it.
There are some varieties of canned soup that I quite enjoy but to really satisfy my craving for soup when it hits, homemade soup wins every time.
That’s why, when I was battling a cold recently, I decided to whip up a vitamin-packed Spinach Lentil Vegetable Soup to help power my body in a very delicious way. Best of all, this soup is so easy to throw together!
This soup is absolutely bursting with flavour and nutrition, and I have to admit that once I start eating it, I don’t want to stop. Topping it with cheese for me gives it that extra bit of heartiness and protein needed to make it perfect for a meal all on its own. If desired, it would be fabulous served with a nice loaf of crusty bread as well.
If you’re looking for other great soup recipes to warm up your family on a cold winter’s day, Kraft Canada has plenty to choose from! I have to admit that cream soups are a weakness of mine, so I’m going to be trying one of those recipes the next time I make a pot of soup. And I love the idea of easily adding creamy texture to any soup by stirring in Philadelphia Cream Cheese!
Looking for other tasty vegetarian soup recipes? This dairy-free Cream of Broccoli soup is a great creamy and hearty choice as well! And if you’re in the mood for something a little heartier, the whole family will love this easy slow cooker Pork Chili recipe!
There’s no doubt about it, a hot bowl of soup on a cold day is always a good choice. And there are so many delicious soups to choose from that picking just one can be hard! But the vitamins and minerals in this easy Spinach and Lentil Vegetable Soup make it a perfect choice for any time you’re feeling a little under the weather. Try it this weekend and power up for plenty of winter fun!
- 1 tbps. olive oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 3 parsnips, sliced
- 3 carrots, sliced
- 1 large celery stalk, sliced
- 1 cup lentils
- 1 796 ml. can diced tomatoes
- 4 cups water or vegetable broth
- 1 tsp. oregano
- 1 tsp. dill
- 1 tsp. salt
- ½ tsp. pepper
- 4 cups lightly packed fresh baby spinach
- Heat oil in large pot over medium-high heat. Add onion and garlic. Sautee until tender, about five minutes.
- Add all remaining ingredients except spinach. Bring mixture to a boil. Reduce heat and simmer until lentils are cooked through and vegetables are tender, about 20-25 minutes.
- Stir in spinach and simmer for 2-3 minutes until spinach is tender.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 530mgCarbohydrates: 20gFiber: 7gSugar: 7gProtein: 5g