Serves 10
206 cal · 55 min
Lentil Soup
Recipe GLPR59d74514a054a7
A warm and nourishing lentil soup made with sautéed aromatics, diced tomatoes, and tender lentils simmered in vegetable broth. This hearty dish is naturally plant-based and perfect for a wholesome meal.
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Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 medium carrots, finely diced
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
2 cups lentils, rinsed
8 cups low-sodium vegetable broth
Directions
Wash your hands thoroughly with soap and warm water before you begin.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and red pepper flakes. Cook, stirring often, until the vegetables are soft and fragrant, about 5 to 7 minutes.
Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant. Then add the canned diced tomatoes, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally.
Check the lentils periodically; they are done when they are very tender and easily break apart when pressed with a spoon.
Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and black pepper as desired.
