boynton soup kitchen
This comforting and budget-friendly "Boynton Soup Kitchen" Lentil and Vegetable Soup is a hearty, wholesome, and nourishing meal designed to evoke feelings of home and security. Packed with fiber from red lentils and a rainbow of vitamins from fresh vegetables, it's an incredibly easy and delicious dish perfect for busy weeknights, feeding a crowd, or meal prepping for the week ahead. It's a complete, plant-based meal in a bowl that delivers on economy, nutrition, and sheer deliciousness.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons Olive oil
1 large Yellow onion, chopped
3 medium Carrots, chopped
3 medium Celery stalks, chopped
4 cloves Garlic, minced
1 cup Red lentils, rinsed
6 cups Vegetable broth
1 (14.5 ounce) can Diced tomatoes, undrained
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
0.5 teaspoon Smoked paprika
0.5 teaspoon Dried thyme
1 Bay leaf
5 ounces Fresh spinach, chopped
to taste Salt
to taste Black pepper
0.25 cup Fresh parsley, chopped (for garnish)
Instructions
- Begin by preparing your vegetables. Dice the onion, carrots, and celery into uniform, small pieces. Mince the garlic cloves
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, carrots, and celery
- Sauté them for about 8-10 minutes, stirring occasionally, until they soften and become fragrant
- Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and dried thyme. Cook for another minute, until the spices are incredibly fragrant
- Pour in the vegetable broth and the can of undrained diced tomatoes. Add the rinsed red lentils and the bay leaf to the pot
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and have started to break down. Stir occasionally to prevent sticking
- Taste the soup and season generously with salt and black pepper
- Finally, stir in the fresh spinach and cook for just 2-3 minutes, or until the spinach wilts. Remove the bay leaf before serving
- Ladle the hot soup into bowls and garnish with fresh chopped parsley. Enjoy this heartwarming and nutritious meal
Notes
Take your time sautéing the aromatic base (onions, carrots, celery) for 8-10 minutes to build crucial flavor.
Briefly toast spices (cumin, coriander, smoked paprika, thyme) with garlic for about a minute to intensify their flavors.
Properly rinse lentils under cold water to remove debris and prevent excess foam during cooking.
Taste and adjust seasonings (salt, pepper) throughout the cooking process for optimal flavor.
Consider adding a splash of apple cider vinegar or lemon juice at the end for brightness and to make flavors pop.
Avoid overcrowding your pot to ensure even cooking and effective flavor melding.
Allow soup to cool completely before transferring to airtight containers for storage in the refrigerator for up to 4-5 days.
For longer storage, freeze cooled soup in individual portions in freezer-safe containers or bags for up to 3 months.
Reheat gently on the stovetop (adding extra broth/water if needed for consistency) or in the microwave, stirring halfway through.
A fresh sprinkle of parsley or a squeeze of lemon after reheating can revive the flavors.
Find it online: https://powerecipe.com/boynton-soup-kitchen/