Description
A hearty and healthy lentil soup that is perfect for a comforting meal.
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1 tsp ground cumin
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add rinsed lentils, bay leaves, cumin, salt, and pepper; mix well.
- Pour in vegetable broth to cover the ingredients by about an inch. Bring to a boil then reduce heat to low.
- Simmer uncovered for about 25 minutes or until lentils are tender but retain their shape.
- Remove bay leaves before serving. Adjust seasoning as desired and serve hot with crusty bread or salad.
Notes
- This soup can be easily customized with other vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg