I don’t know about you, but I love having a nice hearty soup waiting for me in the fridge, especially on weeknights. I find myself making large pots of soups on Sundays which in turn carry me through the week with leftovers for lunches and an easy dinner.  I love soups just like this Italian Tomato and Lentil Soup with Spinach, full of wholesome protein and vegetables – basically everything you need for a good quick meal in a bowl.

This vegetarian Lentil Soup recipe is especially great for those of you who are trying to incorporate more meatless meals into your daily diet. It’s very filling and satisfying and you can even give it a little more protein and texture by adding broken pieces whole wheat spaghetti or pasta to it (whole wheat pastas are a great way to bump up protein). I love to serve it with grated parmesan cheese (freshly grated if you have it or use my favorite shredded Parmigiano Reggiano from Costco).

Are lentils healthy?

Lentils are not only a staple in an Italian kitchen, but also a vegetarian one. They are a complex carbohydrate and are high protein as well as fiber. They are also naturally gluten-free. It’s no secret they are an absolute powerhouse when it comes to nutrition. If you are looking to boost your protein intake, lentils make a great choice!

More healthy lentil recipes to try:

Mediterranean Lentil Salad

Slow Cooker Lentil and Quinoa Chili

Lentil Salad with Carrots and Cilantro

So delicious.

This Italian Lentil Soup recipe makes a lot of soup – about 15 cups of soup and about 8-10 servings, based on serving size. I like to freeze my leftover soup in 4 cup glass Pyrex containers like these (affiliate link). To defrost, set in refrigerator overnight and warm slowly in a pot over medium heat or in individual bowls in microwave. Add additional liquid if needed.

Ingredients for Italian Tomato and Lentil Soup

How To Make Italian Tomato and Lentil Soup

1. In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant.
2. Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.
3. Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid half on, for about 35-40 minutes stirring occasionally, until soup starts to thicken.
4. Taste for salt and pepper as its cooking and add more water if it gets too thick. The lentils will absorb most of the liquid in the soup while cooking but you’ll still want it to have liquid once done cooking.
5. In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.
6. Serve with freshly grated Parmesan cheese, and lots of it!

Healthy Soup Recipes

Soup is one of my go to meals when I’m trying to trim some pounds or just generally feel healthier. Some soups I tend to make often are  Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes, Slow Cooker Split Pea Soup, Italian Vegetable Beef Soup and Healthy Chicken Tortilla Soup.

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Italian Tomato and Lentil Soup with Spinach

• Author: Aggie Goodman
• Prep Time: 10 minutes
• Cook Time: 40 minites
• Total Time: 0 hours
• Yield: 8-10 servings
• Category: Soup
• Method: Stove
• Cuisine: Vegetarian

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Ingredients

• 2 tablespoons extra virgin olive oil
• 3 carrots, diced
• 2–3 celery stalks, diced
• 1 large onion, diced
• 3–4 cloves garlic, minced
• 1 red bell pepper, diced
• 1lb dried lentils
• 2 15 oz cans diced Italian tomatoes, with liquid
• 4 cups vegetable (or chicken) stock
• 5 cups water
• 2 1/2 teaspoons Italian seasoning
• 4 pinches kosher salt and fresh ground pepper, divided
• 10 oz bag fresh spinach
• fresh grated Parmesan, for serving

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Instructions

1. In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant.
2. Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.
3. Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid half on, for about 35-40 minutes stirring occasionally, until soup starts to thicken.
4. Taste for salt and pepper as its cooking and add more water if it gets too thick. The lentils will absorb most of the liquid in the soup while cooking but you’ll still want it to have liquid once done cooking.
5. In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.
6. Serve with freshly grated Parmesan cheese, and lots of it!

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Notes

This recipe makes about 15 cups of soup and about 8-10 servings, based on serving size. I like to freeze my leftover soup in 4 cup glass Pyrex containers like these (affiliate link). To defrost, set in refrigerator overnight and warm slowly in a pot over medium heat or in individual bowls in microwave. Add additional liquid if needed.

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You know I’ve been to Costco when you start to see recipes with pesto and goat cheese popping up frequently on the blog. I can’t help it. There are a few staples from Costco that I can’t be without and their pesto and goat cheese are two of them.

I have to admit, since trying the pesto from Costco I really haven’t made any at home – it’s that good (for store bought!) and you just can’t beat the convenience or price.

These Roasted Red Peppers with Pesto and Goat Cheese were inspired by my neighbor who made for us once and brought some over for me to try. He actually cooked his on the grill and wow, they were amazing. I could not wait to make them for myself. I wanted to try them on the grill, but honestly this past week here in Florida has been so brutally hot and muggy that the thought of standing over a grill “testing” a recipe just didn’t appeal to me. Roasting them up in my oven worked just as well, and I got to enjoy the a/c while doing it.

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This recipe is a favorite and perfect for SPRING! I love using pesto that I pick up from Costco (find it in the refrigerated section) and goat cheese from there as well. Right now I’m finding asparagus at the grocery store which is what reminded me of this pasta the other day. It’s such a great, meatless meal so if you are avoiding meat on Fridays during Lent then this is one to try!

Originally posted in March, 2015.

Here’s another “nailed it!” recipe for you. When I say I nailed it, it means everyone at my dinner table happily ate and enjoyed every bite of this Spring Vegetable Pasta with Pesto. I’m considering starting a category of it’s own for these types of recipes.

My kids surprise me often when it comes to food. If I were to put asparagus on their plate as a side dish I am pretty certain there would be a conversation about whether or not they want to eat it, though I’m pretty sure my daughter would at least try it. I was taking my chances by putting it in this pasta dish, and it worked. I know that red bell peppers aren’t their favorite by any means so they would be picked out (and that’s totally ok – more for me 😉 ) but I was pleasantly surprised when no one mentioned anything about the asparagus.

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I was introduced to baked salmon cakes long ago, by my husband and his family. Did anyone else grow up eating these? I did not, but I have a feeling if I made these for my parents and grandparents, they would love them. Canned salmon isn’t something I typically pick up at the grocery store, but I always grab it at Costco. It’s a great deal for a 6 pack and I have found the quality of it is very good.

What is the best canned salmon?

For the best health benefits from the salmon, make sure to look for wild salmon. I like Bear & Wolf brand, though recently, I’ve been getting the Kirkland brand and it’s great to use in the Cajun baked salmon cakes.

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This post was sponsored by Sabra.

Hey, do you know what today is? National Hummus Day! Let’s celebrate with some … hummus, of course (and a coupon – get your couon here – available today only!).

I don’t know about you but when I’m asked to bring an appetizer, or if I’m having people over for a get-together, a veggie plate is a no-brainer when it comes to figuring out what food I’m going to put out to snack on. A veggie plate with hummus, that is. (I love how Sabra refers to this as the #UnofficialMeal, it really is!). Sometimes I make my own, but most of the time I grab my favorite Sabra flavor or spruce up my own version using their classic – like I did today with this Lemon Pepper Hummus.

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I’ve mentioned before that I’m a little obsessed with these baby bell peppers I’ve been finding at the grocery store. They are the perfect size in my opinion, making these Mini Mexican Stuffed Peppers a great side dish for our dinner the other night. I’d like to think they would be a nice hearty option for an appetizer too, especially during football season. A plate of these, alongside some quesadillas and chips and guacamole and you’ve got yourself a nice fiesta spread. I’m always a big fan of fiesta food.

To stuff these little peppers, I used Bush’s Beans line of Latin inspired preseasoned beans, Cocina Latina. The Frijoles Negros Machacados variety is reminiscent of refried black beans and are absolutely delicious. They are great on their own, served with rice, or would make a nice filling for tacos, quesadillas or enchiladas too.

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I can’t tell you what a life saver having part of dinner ready before dinner time has been lately. Grain salads, like this Black Bean and Rice Salad, are hearty and healthy and can be made ahead of time to go with pretty much whatever you are serving. They are pretty good on their own too quite frankly (I had leftovers for lunch just yesterday along with torn fresh spinach, extra lime and a few dashes of hot sauce, so good). I’ll add that my bean loving daughter took some in her lunch box too.

This Black Bean and Rice Salad is also perfect picnic or barbecue food. (Is anyone out there picnicking or barbecuing this time of year? I ask because in Florida right now the thought of being outside is the last thing on my mind. August has officially become my least favorite month with it’s super high heat index and humidity. It’s just gross I tell ya.)

So whether you are looking to make dinner time easier, or need something to bring to a late summer pot luck, this is just the type of dish you need in your repertoire. A hearty grain like brown or wild rice, some basic veggies and a couple of cans of black beans simply dressed in fresh lime juice, olive oil and a couple of spices. Easy peasy.

Hope everyone is having a great week!

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My kids went back to school this week. I find it incredibly hard to believe that another summer has flown by, I’m actually still processing the fact that I now have a 4th grader, 2nd grader and 10 month old. How in the world did that happen?

Back to school week always energizes me. I don’t know about other moms, but summer leaves me feeling a little ragged. I love the laid back relaxed feeling of summer break, but by now I’m starting to crave a bit of routine and order around the house. I’m also craving time to cook and blog more, so hopefully you’ll start seeing posts and recipes a little more frequently again.

This past weekend I attended my future sister-in-law’s bridal shower. My “baby” brother is getting married next month and I am so excited for the both of them. Bridal (and baby) showers are always fun to be a part of, not only for the obvious reason of showering the bride with gifts and love, but let’s be honest…the food is always something to look forward to. I love party food! When I started to make my plate my eyes spotted a good looking bean and pepper salad on the table. It was made by the mother of the bride and I helped myself to it a couple of times. It was so simple and that’s what I loved about it. I was inspired to recreate it immediately to serve as a side dish for one of our dinners this week. I made it earlier in the day and stored in the fridge so it was ready to go – to help with typical school night dinner prep madness. This Pinto Bean and Pepper salad is a perfect side dish recipe for tacos, quesadillas or even grilled chicken. It’s also a great (healthy) potluck dish (obviously since that’s how I first tried it), so consider making it for the next barbecue or get together you are invited to!

Hope everyone is having a great week!

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If you didn’t already notice, some of my blogging buddies are having babies. Quite a few actually. It’s awesome and I absolutely love when I hear of another preggo joining the bunch, especially the first time moms!

Today we are celebrating my friend Katie and her soon-to-be baby boy! I’ve know Katie a few years now, she lives in the Central Florida area like me so I’ve had the opportunity to spend time with her a few times. Katie is as sweet as they come (extremely talented too!) and I can’t wait to meet her little guy soon. (PS…I’m not kidding when I say she’s talented, just check out her beautiful food blog Katie’s Cucina and her and her husband’s DIY blog Sew Woodsy – awesome stuff!)

Since becoming a new mom can sometimes mean a little less time and less energy to get dinner on the table every night, I am sharing an easy dinner recipe for Italian Style Stir Fry that I find myself throwing together for my family quite often. It’s one that everyone in the family enjoys so of course that’s a winner in my book.

I always keep precooked chicken sausages for quick throw together recipes just like this one. I picked these up – along with a couple other varieties – at Costco and I can’t tell you how often they have saved the day at dinnertime. Serve this Italian inspired “stir fry” over brown rice or orzo for a healthy easy weeknight meal.

This Italian Style Stir Fry recipe was featured in Healthy Dinner Recipes for Beginners on Greatist! 

Best wishes to Katie and her husband on their upcoming bundle!

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This post is sponsored by Bush’s Beans.

I think I’ve said this before, I find myself using my slow cooker more often in the summer than any other time of year. With the kids home, we are keeping busy most days finding something to entertain ourselves – usually a trip to the Y to swim in the big pool, the beach, the library, the movies, friends houses…you know, all the typical summertime activities. Coming home to the crock pot already cooking up dinner is such a welcome sight, and I never regret pulling it out and throwing something together in it.

Last week after our week away I hadn’t gone to the grocery store yet on Monday morning. After a laundry marathon all morning, I really didn’t feel like packing up the kids and going food shopping that’s for sure. I decided that dinner that night was going to have to come from what I already had in the pantry, fridge and freezer and this is pretty much what I came up with. I try to always keep chicken in the freezer and with the help of my stash of Bush’s Beans in the pantry and a few veggies in the fridge, I was inspired to make a version of a taco soup or chicken chili. I guess you can say this chicken and white bean soup falls somewhere in between.

My non-soup eating kids loved this soup. They surprise me every single day with what they will try and enjoy. This slow cook soup is chock full of good stuff and made great leftovers for quick lunches for a few days, something I enjoy having that’s for sure. It was truly delicious – especially fixed up with Greek yogurt and shredded cheddar – and I will definitely be making this Slow Cooker Chicken and White Bean Soup with Quinoa recipe in the crock pot again this summer.

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