• krysten

Lentil Soup - (EASY)

We just love soup. We love soup all year long, even when it's hot outside. There is something that is just so comforting about a bowl of hot soup. Lentil soup has been my favorite since I was a kid.

Earlier this week, I was craving a hot soup, but I didn't want to deal with all the prep with cutting veggies, soaking lentils or waiting too long to eat. I wanted a comforting meal that was made from fresh ingredients but I also wanted to be lazy.

Trader Joe's has all ready cooked lentils, cut veggies (mire poix), and of course chicken or veggie broth. I thre this soup together last minute and ended up being extra delicious. This soup is even better the next day, too!

You can easily make this by prepping your own vegetables and doing it the long way.



3 TB Extra Virgin Olive Oil

1 container of Trader Joes Mire Poix (see below to make your own)

4 cloves of raw garlic

1 package of Trader Joes steamed lentils

4 cups organic chicken or veggie broth (low sodium)

2 handfulls of fresh spinach

2 medium potatoes (cooked and diced)

Salt & Pepper to taste

(optional) - 1 tsp cumin

(optional) - instead of potatoes, you could use Seeds of Change Organic Quinoa & Brown Rice with Garlic


Pour some extra virgin olive oil in a large soup pot. Put your mire poix in the pot and stir to completely coat the veggies with the olive oil. Stir over medium heat until onions are translucent.

To make your own: 1/2 yellow onion, 3 carrots, 3 celery stalks diced.

Add the garlic, cooked lentils and chicken broth (you could also use veggie broth).

Bring to boil on med/high heat.

Add spinach and cover. Stir occasionally and once spinach is wilted (5-7 minutes), add your cooked dices potatoes.

Allow to cook for at least 10 - 15 minutes (even up to 30) on medium heat, stirring occasionally. Add salt and pepper to taste. (Perhaps about a tsp of each to start with.)


It's even better on day 2!

#soup #lentil #seedsofchange #spinach #dinner #lunch #vegan