Lentil Soup

This wholesome lentil soup is simple yet satisfying. Using vegetable broth makes it a delicious vegetarian option.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 10
• Cuisine: American
• Difficulty: Easy
• Cost: $1.13/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 2 tablespoon olive oil (or cooking oil of choice)
• 1 onion (large, red, yellow, or white, chopped)
• 3 carrots (medium, finely diced)
• 0.25 teaspoon red pepper flakes
• 3 clove garlic clove (minced)
• 1 can diced tomatoes (14 1/2 ounces)
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cup lentils (rinsed)
• 8 cup broth (low-sodium chicken or vegetable)

Instructions

1. Sauté onions, carrots, red pepper flakes, and garlic in olive oil until soft.
2. Add diced tomatoes, bay leaf, salt and black pepper and stir well.
3. Add rinsed lentils and broth and simmer until lentils are soft, about 30 minutes.
4. Keep checking lentils until they are done.
5. Season with additional salt and black pepper, if desired.

Nutrition (per serving)

• Calories: 206
• Protein: 14.6 g
• Carbohydrates: 29.5 g
• Fat: 4.5 g
• Fiber: 10.4 g
• Sodium: 356 mg
• Saturated Fat: 0.9 g
• Sugar: 4.8 g