Description
A simple, hearty soup made with red lentils and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add rinsed lentils, vegetable broth, diced tomatoes, thyme, and cumin to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until lentils are tender.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, mash about one cup of the cooked lentils against the side of the pot.
- You can add a squeeze of lemon juice at the end for brightness.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 16
- Cholesterol: 0
Keywords: vegetarian, lentil soup, red lentils, vegetable soup, easy soup, healthy soup