Today I am sharing a recipe for lentil soup, which, according to my beloved nana, will always bring good luck for the New Year. The following is my simplified and vegan version of her traditional Italian recipe. In addition to flavor, it is rich in protein, iron, and fiber from the lentils, antioxidants such as beta carotene from the carrots, and various healing properties from the spices such as cumin, coriander, and garlic. Here’s to a happy and healthy new year! Enjoy!

Lentil and Vegetable Soup

Gluten-free option, nut-free, soy-free

Serves 4-6 (Recipe can be easily duplicated for a larger batch)

Print Recipe

Ingredients

1 tbsp extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
4 medium carrots, diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup dry green, brown, or French lentils, rinsed
4 cups vegetable broth
2 cups water
1 cup dry macaroni, small shells, or small pasta of choice
1 cup fresh chopped spinach or kale
3/4 tsp salt

Instructions

Heat the olive oil over medium heat in a large pot. Add onion, garlic, carrots, spices, and herbs, and sauté for 10-15 minutes, until softened.
Add in lentils, broth, and water, bring to a boil, then reduce heat to low and simmer, covered, for about 40 minutes.
Add the pasta to cook, stirring occasionally, during the last 10 minutes of cooking (the soup will be thick when adding pasta, so you may also add more water if desired to thin the consistency).
Once the lentils and pasta are fully cooked and tender, stir in the spinach and season with salt. Allow to simmer for 2 more minutes to wilt, then remove from heat and serve.