Description
A straightforward recipe for a hearty and nutritious lentil and vegetable soup.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove the bay leaf before serving.
- Season with salt and pepper to your preference.
Notes
- For a thicker soup, mash about 1 cup of the soup against the side of the pot before serving.
- You can add other vegetables like chopped zucchini or kale during the last 15 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 16
- Cholesterol: 0
Keywords: lentil soup, vegetable soup, brown lentils, green lentils, easy soup, healthy soup