Description
This hearty lentil vegetable soup is packed with nutrients and flavor, perfect for a comforting meal any time of year.
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups low-sodium vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 2 tsp cumin
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients: Wash and chop the vegetables.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onions; sauté until translucent. Stir in minced garlic and cook until fragrant.
- Add vegetables & spices: Mix in chopped carrots, celery, cumin, thyme, and bay leaf. Cook until veggies soften slightly.
- Combine broth & lentils: Pour in vegetable broth and rinsed lentils; stir well. Bring to a gentle boil.
- Add tomatoes & simmer: Incorporate diced tomatoes; season with salt and pepper. Reduce heat to low; let simmer uncovered for 30–35 minutes or until lentils are tender.
- Adjust seasoning: Taste the soup and modify seasoning as desired. Serve hot with crusty bread or over rice.
Notes
- This recipe can be easily customized with additional vegetables of your choice.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg