Filled with fiber and magnesium, this nutrient-packed lentil and spinach soup is just the comfort food you need to get a good night’s rest.
Makes 4 servings at 1 cup each*
- 3 tablespoons olive oil
- 1/4 cup celery, diced
- 1/4 cup carrot, diced
- 1/4 cup onion, diced
- 1 teaspoon garlic, minced
- 3/4 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1-1/2 cups vegetable stock
- 3/4 cup lentils, dry
- 2 cups spinach
In a stockpot, heat olive oil over medium heat. Sauté celery, carrot, and onion until the onion is translucent. Add garlic and sauté an additional 30 seconds.
Add Italian seasoning, salt, stock, and the lentils. Simmer soup for 1 hour or until lentils are tender. Stir spinach into hot soup to lightly wilt just before serving.
*Pro tip: Prep a double batch of soup for a quick meal later in your week.