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Mmm, Mmm, Mmm…It’s Magic (Soup)!

If you’re short on time, tired of mealtime battles, or looking for a delicious new dish to add to the dinner rotation, meet the “Magic” Lentil Soup recipe! Packed with veggies, freezer-friendly, and super simple to make, this plant-powered recipe is a kid and family favorite . What makes this specific lentil soup recipe “magic” and kid-friendly? It’s loaded with hidden veggies that pack a powerful vitamin & nutrient punch!  Children are often deterred by certain textures and flavors—by blending the vegetables together before adding them to the soup, we steer clear of those obstacles. 
Onion, carrots, celery, tomato, garlic, and lots of spinach are used in this recipe, but peppers, zucchini, and many types of greens could be easily substituted. Lentil soup is of course healthy on its own but, with the addition of these veggies, we give the soup an extra boost of anti-oxidants and fiber, as well as lots of vitamin A, B6, C, K, folic acid, folate, iron,potassium, magnesium, and calcium. 

When you first add the blended veggies to the soup, it will turn green and will smell strongly of celery—don’t panic! As it simmers and the seasonings soak in, the soup will turn a nice brown color and there will be no trace of the “hidden” veggies! 

               

Delicious, packed with vitamins & nutrients, freezer friendly, and low effort! 

“Magic” Lentil Soup

Yields: 8-10 servings

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients (For the Soup)
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 carrot, diced
  • 6 cups of vegetable broth (can also use water)
  • 2-4 cups of water, as needed
  • 4 cups of dry lentils (brown, black or green. Can be mixed!)
  • 1 Tbs dried thyme
  • 1 ½ Tbs Italian seasoning
  • 3 bay leaves
  • Salt & Pepper to taste
(In the Blender)
  • 1 onion
  • 2 cloves of garlic
  • 3-4 carrots
  • 2-3 stalks of celery
  • 2 cups of spinach
  • 1 cupof water
  • 2 14oz. cans of diced tomatoes

Directions

In a large pot, sauté onion, garlic, and carrot in vegetable broth for 3-5 minutes, until onions turn clear. Add all vegetable broth, 3 cups of water, lentils, seasoning, bay leaves. Reduce heat to a simmer. Puree ingredients in blender, then add to soup. Cover and cook soup at a simmer for 45 minutes, stirring occasionally and adding water as needed. Enjoy!

Author Elizabeth Compson