Lentil Soup

There's no better way to warm up on a cold day than with this hearty, delicious soup.

• Prep: 15 min
• Cook: 1 hr 30 min
• Total: 1 hr 45 min
• Servings: 11
• Cuisine: Latin
• Difficulty: Easy
• Cost: $0.61/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Low-Carb

Tags

• one-pot
• healthy
• comfort food
• budget-friendly

Ingredients

• 2 tablespoon olive oil
• 2 carrots (medium, diced)
• 2 celeries (medium stalks, chopped)
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon ground black pepper (ground)
• 2 cup dry lentils
• 14.5 ounce crushed tomatoes
• 2 cup vegetable broth
• 6.5 cup water

Instructions

1. In a large soup pot, heat olive oil over medium heat.
2. Add carrots, celery, and yellow onion; cook and stir until the onion is tender.
3. Stir in garlic, dried oregano, dried basil, and ground black pepper. Cook for 2 minutes.
4. Stir in dry lentils and crushed tomatoes, then add the vegetable broth and water.
5. Cover and bring to a boil.
6. Reduce heat and simmer for at least 1 hour or until lentils are tender.
7. The soup will taste better the next day!

Nutrition (per serving)

• Calories: 151
• Protein: 9 g
• Carbohydrates: 24 g
• Fat: 3 g
• Fiber: 7 g
• Sodium: 248 mg
• Sugar: 3 g