Hearty Lentil Soup
A filling and nutritious dish perfect for busy nights, easy to make with everyday ingredients.
Ingredients
Vegetables
- 1 tablespoon olive oil for sautéing
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
Main Ingredients
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth can use chicken broth for more flavor
- 1 14.5 ounce can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional for heat
- Salt and pepper to taste
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
- Stir in the lentils, broth, undrained diced tomatoes, thyme, oregano, red pepper flakes, salt, pepper, and bay leaf.
Cook the Soup
- Bring the soup to a boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf and taste the soup, adjusting seasoning as needed. Garnish with chopped fresh parsley before serving.
Notes
Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat using microwave, stove, or air fryer for best results.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 12gSugar: 4g
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