Description
A hearty and nutritious Vegetarian Lentil Soup that combines earthy lentils with aromatic vegetables and fragrant spices, perfect for chilly days.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat until shimmering.
- Add the chopped onion, diced carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the lentils, diced tomatoes (with their juices), vegetable broth, cumin, thyme, salt, and pepper to the pot. Stir well to combine.
- Bring to a boil, then reduce the heat and let it simmer gently for about 30-40 minutes.
- Taste your soup and adjust the seasoning as necessary.
- Serve the soup hot in bowls, garnished with freshly chopped parsley.
Notes
For a creamier texture, blend part of the soup. This soup can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg