Description
A hearty and nourishing vegetarian lentil soup, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Add rinsed lentils, vegetable broth, diced tomatoes, and bay leaf.
- Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Remove bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a creamier texture, you can blend a portion of the soup before serving.
- Add a squeeze of lemon juice before serving for brightness.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg