This is a quick soup because the lentils can be served al dente. If you prefer them soupy-thick, cook them a little longer, stirring frequently. At Engine 2, we like the small green French lentils, but don’t forget to give the yellow, brown, and orange lentils a shot as well.
Serve with warm whole-grain bread or brown rice and greens.
Prep Time 15 minutes
Cook Time 20 minutes
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
16 ounces lentils, rinsed and drained
32 ounces vegetable stock
2 cups water
1 teaspoon dried thyme
½ teaspoon ground white pepper
4 carrots, sliced
4 stalks of celery with green tops, chopped
4 cups spinach, chopped into 2-inch pieces
1 tablespoon white vinegar
Sauté the onion, garlic, and bay leaves on high heat in a large sprayed soup pot for 5 minutes, until onion browns.
Add the lentils, stirring for 3 minutes, until warm.
Add remaining ingredients and cook covered on low heat for 20 minutes, adding water as necessary to achieve desired consistency.
Add chopped spinach and vinegar and remove from heat. Let sit covered for a few minutes before serving.
Plant Strong Tips
E2 Approved Foods
Categorized list of brands and products that feature whole grains, natural sweeteners, and no added oils.
Foods to clear from your pantry and useful supplies to help transform the way you eat forever.
Kitchen Must-Haves featuring meat, veggie and milk alternatives to create filling, plant-strong meals.
Recipe Ingredient Tags
Browse by ingredient, when you click on any ingredient listed below