Description
A hearty and comforting lentil and veggie soup, perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, rosemary, and red pepper flakes (if using) and cook for 1 minute more.
- Add lentils, vegetable broth, and diced tomatoes. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Garnish with fresh parsley before serving.
Notes
- You can add other vegetables like zucchini or spinach.
- For a creamier soup, blend a portion of the soup before serving.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg