Lentil Vegetable Soup is healthy, hearty, delicious, and a great way to get all your vegetables in one meal. Throw the ingredients in a pot and simmer. Can also be cooked low and slow in a crockpot.
Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer for 45 - 50 minutes, giving it a stir occasionally.
Remove the bay leaves and discard.
Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
Add the chopped spinach and parsley and stir. I use frozen because it’s easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
Taste and adjust with salt and pepper, if desired. Discard bay leaves.
Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
Crockpot Method:
Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours.
Continue with step 2 above.
Notes
*You can also use ½ bag (about 5 ounces) of frozen chopped spinach.