A few cans of tomato soup are the perfect shortcut to make a nutrient-dense, plant-based meal! We add lentils and spinach for protein and iron, and carrots for extra vitamins, for a hearty dish that’s layered with flavor, texture and color.
Tomato and Spinach Lentil Soup
| Prep Time |
Cook Time |
Total Time |
| 10 min |
22 min |
32 min |
Ingredients
- 3/4 cup lentils
- 2 (10.75-ounce) cans tomato soup
- 2 large carrots, cut into 1/4-inch slices
- 3 cups packed spinach
- 2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley (optional)
Method
- Rinse lentils in a fine mesh strainer under cold running water, removing any debris or rocks. Combine soup, 1 1/2 cups water, lentils and carrots in a large saucepan over medium-high heat. Reduce heat to low and cook, covered, until lentils and carrots are tender, about 17 to 20 minutes.
- Stir in spinach and cook until wilted, about 1 to 2 minutes. Garnish with parsley (if using) and serve.
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