Need a hearty and quick pantry staple dinner option? Look no further than our One Pot Lentil Soup! Packed with lentils, potatoes and spinach, this soup powerhouse is easy to make and a great meat-free option!
In a large pot, add avocado oil. Add in the garlic, diced onion, diced carrot, and diced celery. Cook for 2-3 minutes until carrots and celery are soft, stirring frequently.
Add tomato paste, tomato sauce, and lentils to the pot and combine with the carrot and celery mixture. Cook for 1 minute.
Add canned potatoes to the pot.
Pour in 2 cups water and 2 cups chicken broth.
Add in black pepper, oregano and cumin. Stir to combine, cover, and bring to a boil.
Reduce heat to medium low and simmer for 25 minutes until lentils are cooked.
With a handheld emulsion blender, briefly emulsify about ¼ of the soup in the pot while leaving the texture chunky. If using a regular blender, remove ¼ of the soup and add the blender. Blend until smooth and place back in the pot.
Stir in spinach leaves into the soup and let simmer for 5 more minutes or until spinach is wilted.
Mix tomatoes and tomato paste in slow cooker until well blended. Stir in vegetables and add Italian seasoning.
Cut mean into 8 pieces. Add to slow cooker; cover with lid. Cook low 4 to 4 1/2 hours.
Cook pasta as directed on package, omitting salt. When meat is cooked, transfer to plate reserving sauce in slow cooker. Cover meat to keep warm. Mix cornstarch and water until well blended. Add to sauce; stir. Cover an cook for 6-8 minutes.
Drain pasta; spoon onto plate. Top with meat, sauce and cheese.
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