Lentil Soup
This vegetarian soup is perfect for a cool fall or winter day.
contains meat
Ingredients
US
Metric
- 30 ml olive oil
- 2 medium carrots (diced)
- 2 medium celery (stalks, chopped)
- 1 small onion (yellow, chopped)
- 2 cloves garlic (minced)
- 5 ml oregano (dried)
- 5 ml basil (dried)
- 2 ml black pepper (ground)
- 470 ml lentils (dry)
- 1 can tomatoes (crushed, 14.5 ounces)
- 470 ml vegetable broth
- 1540 ml water
Steps
- Heat the olive oil in a large soup pot over medium heat.
- Add the carrots, celery, and onion. Cook, stirring, until the onion is tender.
- Stir in the garlic, oregano, basil, and black pepper. Cook for 2 minutes.
- Stir in the lentils and crushed tomatoes, then add the vegetable broth and water.
- Cover and bring to a boil.
- Reduce the heat and simmer for at least 1 hour, or until the lentils are tender.
- Store leftovers in the refrigerator. Reheat on the stove or in the microwave.
Nutrition (estimated, per serving)
| Calories | 159 |
|---|---|
| Protein | 9.1 g |
| Fat | 2.9 g |
| Carbs | 25.4 g |
| Fiber | 4.5 g |
| Sodium | 138 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)