Description
This comforting lentil soup is packed with flavor and nutrition, perfect for chilly evenings or as a meal prep option.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add diced carrots and celery; cook for about 5 minutes until softened.
- Stir in minced garlic; cook for 1 minute until fragrant.
- Add rinsed lentils, cumin, and thyme; mix well to coat.
- Pour in vegetable broth and canned tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
- Taste and adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg