Description
A comforting and nutritious soup packed with lentils and vegetables, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 14.5-ounce can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Warm the olive oil in a Dutch oven or large pot over medium heat.
- Add the onion and sauté for 2 to 3 minutes until it softens a bit.
- Toss in the carrots and celery; sauté for another minute.
- Add the tomato paste and stir for 2 to 3 minutes.
- Add the garlic, Italian seasoning, paprika, cumin, and black pepper. Sauté for 1 minute.
- Add the lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir well.
- Bring to a boil over high heat, then reduce heat to medium and let simmer for 20 to 30 minutes, stirring occasionally.
- Remove the bay leaves.
- Add the lemon juice and mix well, season with salt and pepper to taste.
- Serve warm, topped with parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 16g
- Protein: 16g
- Cholesterol: 0mg