Description
A comforting soup of green lentils with a rich broth and flavorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 14.5 ounce can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Warm the olive oil in a Dutch oven over medium heat, then add the diced onion and sauté for 2 to 3 minutes until translucent.
- Add the sliced carrots and celery and sauté for 1 minute, then stir in the tomato paste until it coats the vegetables evenly.
- Sauté for 2 to 3 minutes, watching the paste darken slightly.
- Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper, stir well and sauté for 1 minute.
- Add the sorted and rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water, stir to combine.
- Bring to a boil over high heat, then reduce to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender.
- Remove and discard the bay leaves, stir in the fresh lemon juice, and taste for seasoning.
- Serve warm with a sprinkle of chopped parsley.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 20g
- Protein: 16g
- Cholesterol: 0mg