A delicious and hearty Italian-inspired soup featuring lentils, beans, and a medley of vegetables, perfect for a comforting meal.
Rinse and sort the lentils to remove any debris.
Rinsing the lentils ensures any dirt or debris is removed, improving the soup's texture.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Sauté the chopped onion and minced garlic until the onion is translucent.
Cook the aromatics slowly to release their natural sweetness.
Add the diced carrots and celery, and cook for another 3 minutes.
Cut the vegetables into uniform pieces for even cooking.
Pour in the water and add the bouillon cubes. Bring to a boil.
Stir well to dissolve the bouillon cubes completely.
Add the lentils and reduce the heat to a simmer. Cover and cook for 40 minutes.
Check the lentils occasionally to ensure they don't stick to the pot.
Stir in the diced tomatoes, spinach, oregano, and basil. Simmer for another 20 minutes.
Adding the spinach at the end preserves its vibrant color and nutrients.
Taste and adjust the seasoning with salt and pepper as needed.
Season gradually and taste frequently to achieve the perfect balance.
Serve the soup hot, garnished with fresh herbs if desired.
Pair the soup with crusty bread for a complete meal.
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