Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Spices: cumin, thyme, bay leaves, salt, pepper
Instructions
- Rinse lentils and chop all vegetables (onions, carrots, celery).
- In a large pot over medium heat, heat olive oil and sauté onions, celery, and carrots for about 5 minutes until soft.
- Add minced garlic and sauté for another minute.
- Stir in rinsed lentils and canned tomatoes (with juice), then pour in vegetable broth until everything is covered by about an inch.
- Season with spices (cumin, thyme, bay leaves) and salt/pepper; stir well.
- Bring to a boil, reduce heat to low, partially cover pot, and simmer for about 30 minutes or until lentils are tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg