Tomato Basil Veggie Lentil Soup Recipe
Author: 
Serves: 4-6 small servings
 
Ingredients
  • • 1 cup chopped broccoli florets
  • • ½ cup diced carrots
  • • ½ cup diced celery
  • • 6-8 cups vegetable broth
  • • 4-5 medium size tomatoes, diced
  • • ½ teaspoon dried thyme
  • • ½ teaspoon dried basil
  • • ½ teaspoon dried oregano
  • • 1 teaspoon salt
  • • 2 cups green lentils, rinsed and picked over for stones
  • • 2 tablespoons tomato paste
  • • 3-4 cups spinach, roughly chopped
  • • fresh basil, for garnish
  • • ½ yellow onion, diced (Optional)
  • • 2 cloves garlic, minced (Optional)
  • • 2 tablespoon coconut oil
Instructions
  1. In a large stock pot, heat 2 tablespoons coconut oil over medium heat. Add onion, broccoli carrots, celery, and saute until starting to soften. Add garlic and continue to saute another minute. (If using garlic)
  2. Add 6 cups vegetable broth, tomatoes, thyme, basil, oregano, salt and pepper. Bring to a simmer. Stir in lentils and tomato paste. Partially cover pot and simmer for 45 minutes or until lentils are tender. Add more broth if needed, but I like this soup thick like a stew. Stir in spinach. Season to taste with more salt and pepper.
  3. When you're ready to eat, serve lentil soup with a fresh basil garnish
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2017/11/07/tomato-basil-veggie-lentil-soup-recipe/