Spanish Lentil Soup
A quick, hearty lentil soup with a rich tomato broth, topped with crumbled feta, fresh cilantro, and toasted bread for crunch. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
comfortingspanishvegetarianlentilsheartychunkyweeknightsoup
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked lentils
- 3 cups vegetable broth
Instructions
- 1
Heat 2 tbsp olive oil in a pot over medium. Add 1 diced onion and cook until soft, about 5 minutes.
- 2
Add 2 minced garlic cloves and cook until fragrant, 1 minute.
- 3
Stir in 1 can diced tomatoes, 2 cups cooked lentils, and 3 cups vegetable broth. Bring to a boil, then simmer for 10 minutes until slightly thickened.
- 4
Season with salt and pepper. Ladle into bowls and top with crumbled feta, fresh cilantro, and toasted bread slices.
Tools you’ll need
- pot
- knife
- cutting board
- ladle
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