Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
The beginning of fall means it's tailgating time -- even for non-meat eaters. This tailgate-friendly vegan soup is chockfull of lentils, spinach, and tomatoes, making it a warm and wonderful vegan meal for those crisp football game afternoons.
Tailgating Lentil Spinach Soup
1 tablespoon olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 (15-ounce) can fire-roasted diced tomatoes
1 cup red or green lentils
6 cups vegetable broth
3 cups packed baby spinach leaves
Salt and freshly ground black pepper to taste
In a large soup pot over medium-high heat, heat oil.
Add onion, carrot, and celery and cook, stirring often, until vegetables are just tender.
Stir in garlic and cook, stirring, for 1 minute.
Stir in tomatoes, lentils, and broth and bring to a boil. Recuce heat to low, cover, and simmer for 20 minutes or until lentils are tender.
Stir in spinach and cook, stirring, until spinach wilts.