Ever since becoming a mom, I’ve felt like life just keeps getting faster and faster. And faster.

We have a gazillion things happening in each of our days, but that doesn’t mean we have to sacrifice important things like a healthy dinner. Or our sanity.

I wanted to share this Lentil Minestrone Soup with you guys because it is very low maintenance (as most soups are) saute a little, add some ingredients, bring to boil, simmer.

And then while the flavors are mingling and the ingredients are cooking together into a delicious and hearty meal for your family, you can be shuffling through the mail, making a phone call or two, and getting the kids started into their table setting routine.

You get your healthy dinner. You don’t lose your sanity. Win. Win.

Print Recipe Pin Recipe Save Recipe Recipe Saved!

Lentil Minestrone Soup

Filling and frugal!

Prep Time10 minutes

Cook Time30 minutes

Servings - 6 servings

Ingredients 

1x2x3x

• 1 Tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, crushed or minced
• 2 cups chopped carrots
• 4 cups chicken broth plus water
• 15 oz can diced tomatoes
• 10 oz frozen spinach, thawed and drained
• 2 cups cooked beans, white, black, red kidney, or combination
• 1 tsp Italian seasoning
• 1 cup lentils
• 1 cup orzo or other small shell pasta
• Salt and pepper, to taste
• Loaf of French bread, as side dish

Instructions

• In a large Dutch oven or saucepan, add the olive oil and saut the onion, garlic and carrots for 2 to 3 minutes, or until onions turn opaque. Add in 4 cups of broth plus 4 cups hot water. Then stir in the diced tomatoes, spinach, beans, and Italian seasoning. Bring to a boil.
• Once a rolling boil is reached, add the lentils and cook for 10 minutes. Then add the orzo or small pasta and cook for another 7 to 10 minutes, or until lentils are soft and pasta is cooked.
• Remove from the heat immediately to keep the pasta and lentils from overcooking. Season with salt and pepper to taste.
• Serve Lentil Minestrone Soup with a side of bread.