Description
A hearty and healthy Lentil and Veggie Soup, perfect for a clean-eating dinner. This soup is packed with flavor and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, rosemary, and oregano. Cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot.
- Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can add other vegetables like spinach, kale, or zucchini.
- For a spicier soup, add a pinch of red pepper flakes.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg