Description
A hearty and nutritious lentil vegetable soup.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Add garlic and cook for another minute.
- Stir in lentils, diced tomatoes, vegetable broth, thyme, and cumin.
- Bring to a boil, then reduce heat to simmer.
- Cook for 30-35 minutes until lentils are tender.
- Season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.
- Add more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Vegetable Soup, Healthy Soup, Vegan Soup