Description
A comforting and nutritious lentil soup packed with vegetables, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups brown or green lentils
- 3 medium carrots, chopped
- 2 medium potatoes, diced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Sauté for 7–8 minutes until softened.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add cumin, thyme, salt, and pepper. Stir well to combine.
- Pour in diced tomatoes and cook for 2–3 minutes to meld the flavors.
- Add lentils, potatoes, bay leaf, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 35–40 minutes.
- Check for tenderness and season to taste. Remove bay leaf.
- Stir in fresh parsley just before serving. Serve hot with your favorite bread.
Notes
- This soup can be made ahead of time and freezes well.
- Feel free to add other vegetables like spinach or kale for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg