Spinach and Lentil Soup with Brussel Sprouts and Pasta
This hearty soup is full of nutrients from lentils, spinach, and Brussels sprouts. It's a delicious and satisfying meal, perfect for chilly winter evenings!
15m
Prep Time
30m
Cook Time
6
Servings
Ingredients
1 cup dry lentils
4 cups water
4 cups vegetable broth
1 tablespoon olive oil
1 cup chopped Brussel sprouts
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach
1/2 cup pasta, uncooked
Instructions
Step 1
In a large pot, bring water to a boil. Add lentils, reduce heat, and let simmer for 20 minutes.
Step 2
In another pan, heat olive oil over medium heat. Add Brussel sprouts and garlic and sauté for 5 minutes.
Step 3
Add vegetable broth, Brussel sprouts, garlic, salt, and pepper to the pot with lentils. Let simmer for another 10 minutes.
Step 4
Add the baby spinach and uncooked pasta to the pot. Cook until pasta is tender, about 10 minutes. Serve hot.