Veggie Loaded Lentil Soup

Dec 16, 2016 | #Blog, #Fitness, #Nutrition

>Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Veggie Loaded Lentil Soup. Where are my veggies?


2 tablespoons olive oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 cup butternut squash, peeled and cut into 1/2 inch cubes
1 1/2 cups brown lentils
4 (15 ounces) cans vegetable broth
2 (15 ounces) cans diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 tablespoon fresh rosemary, chopped
Salt and pepper, to taste
2 cups fresh spinach, chopped


In a casserole, heat the olive oil over medium high-heat. Add the onion, carrot, celery, garlic, sweet potato, and butternut squash, all chopped. Sauté until vegetables are tender, about 7 minutes. Stir in the lentils, vegetable broth, and diced tomatoes.

Add the bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook soup on medium-low heat for about 35-40 minutes or until lentils are soft.

Stir in the fresh spinach and season with salt and pepper, to taste. Remove bay leaves and ladle into soup bowls. Serve warm.

Note that this soup freezes well. To freeze, cool completely and store in a freezer container in the freezer for up to one month.

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