Tomato Basil Veggie Lentil Soup Recipe
Ingredients
- • 1 cup chopped broccoli florets
- • 1/2 cup diced carrots
- • 1/2 cup diced celery
- • 6-8 cups vegetable broth
- • 4-5 medium size tomatoes diced
- • 1/2 teaspoon dried thyme
- • 1/2 teaspoon dried basil
- • 1/2 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
- • 1/2 yellow onion diced (Optional)
- • 2 cloves garlic minced (Optional)
- • 2 tablespoon coconut oil
Instructions
- 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)
- 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.
- When you're ready to eat, serve lentil soup with a fresh basil garnish
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