lemon veggie lentil soup

Wintertime = soups. It’s just simple math, right? I’ve been attempting to cook more lately and want to get back to posting by Recipeasies (aka easy peasy recipes). Plus pre-made soups usually are full of sodium and garbage and aren’t super healthy. I adapted this recipe from a soup in Thug Kitchen cookbook. It’s easy and you can adjust it with whatever you have on hand. Oh and Jarrod said “I can’t believe you made this” when he tried it. Insult? Compliment? Whatever, I’ll take it.

Lemon Veggie Lentil Soup

Ingredients (4 -6 servings):

• 1 teaspoon olive oil
• 1 small yellow onion
• 2 small baking potatoes – peeled and cut into small cubes
• 2 carrots, chopped
• 1 can of red lentils, rinsed
• 2 handfuls of fresh spinach
• 4 cups of veggie broth
• Spices – cumin, coriander, curry powder, garlic salt, pepper
• Juice of half a lemon and some lemon zest

Preparation:

1. Get a large sauce/soup pot. Over medium heat, saute the onions with the olive oil for a few minutes. Add your spices, potatoes and carrots. Saute for another 1-2 minutes.
2. Add broth and beans. Simmer for about 15 minutes until potatoes are soft.
3. In the last minute, add the spinach, lemon juice and zest. Done!

This is an easy soup to whip up for dinner. You could also add chickpeas, navy beans, celery, etc. One of those whatever-you-have-on-hand recipes. And I’d definitely recommend checking out the Thug Kitchen cookbook too – it’s full of vegan recipes, but also great general cooking tips. Plus the authors swear a lot so the look doesn’t feel pretentious at all.

If you’re a lazy cook like me, check out some of my past Recipeasies – by clicking below –

What’s everyone up to this weekend? So far, I don’t have much going on. Hanging with my ladies and meeting up with our realtor to hopefully get photos taken of the house for our listing. Eeeeek. Hope everyone has a fabulous weekend and stay warm if you’re a dumb dumb like me and live in a cold area!

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