Description
A hearty and nutritious soup made with lentils and a variety of vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the lentils, diced tomatoes, vegetable broth, cumin, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Adjust seasoning as needed and serve hot.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Lentil Soup, Vegetable Soup, Healthy Soup, Easy Recipe