Description
This nourishing lentil vegetable soup is packed with flavor and nutrients, making it a perfect choice for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 1 cup dried green or brown lentils
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0 teaspoons black pepper
- 0 teaspoons red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Cook for 6-8 minutes until softened.
- Stir in garlic and tomato paste. Cook for another 2 minutes until fragrant.
- Add dried lentils, vegetable broth, bay leaves, thyme, salt, pepper, and red pepper flakes if using. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender. Stir occasionally.
- Remove bay leaves. Stir in lemon juice and top with chopped parsley before serving.
Notes
- This soup can be stored in the fridge for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg