Description
A warm and comforting Classic Lentil Soup packed with protein, fiber, and wholesome vegetables, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 6 cups low sodium vegetable broth
- 2 cups dried brown lentils
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 2 teaspoons dried thyme leaves (or 2 tablespoons fresh)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 (14 ounce or 400 ml) can diced tomatoes
- 2 teaspoons red wine vinegar
- Salt to taste
Instructions
- Coat the bottom of a large pot with olive oil and heat over medium heat.
- Add diced onion, carrots, and celery; sweat for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add vegetable broth, lentils, rosemary, thyme, black pepper, and bay leaf; bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add diced tomatoes and simmer for another 5 to 10 minutes until lentils are tender.
- Remove bay leaf, stir in red wine vinegar, and season with salt to taste.
- Ladle into bowls and enjoy!
Notes
Serve warm with crusty bread or a salad. Leftovers can be stored in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg