This article is written by a student writer from the Her Campus at Clark chapter.
It’s Monday Meals with Monica! It’s cold outside, so what better thing to make than soup? We’re making lentil soup today!
Ingredients:
- Olive Oil
- Four cloves of garlic, minced
- Half an onion, diced
- 1 cup dried lentils
- 6 cups vegetable broth
- 2 cups water
- 1 cup spinach, rinsed
- 1 cup carrot, chopped
- 2 plum tomatoes, diced
- 2 stalks celery, chopped
- 1 Tbsp Dried oregano
- 3 tsp paprika
- Salt and pepper to taste
In a large sauce pot, heat oil, garlic and onion over medium heat until tender, stirring occasionally. Add in carrots, celery, oregano, paprika, and salt and pepper. Cook until tender. Stir in lentils, water, broth, and lemon juice. Bring to a boil. Reduce heat and simmer for 20 minutes. Add in tomatoes and spinach. Cook until spinach wilts and lentils are to your liking.
If you have questions or suggestions for the next Monday Meal, please comment in the section below!