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Lentil Vegetable Soup

A comforting and nutritious lentil vegetable soup perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups green lentils Rinse before use
  • 2 pieces carrots, diced
  • 2 pieces celery stalks, diced
  • 1 piece onion, diced
  • 1 can diced tomatoes, no salt added
  • 6 cups low sodium vegetable broth
  • 2 cloves garlic, minced Add only after onions and carrots are softened
  • to taste fresh thyme Can substitute with rosemary or oregano
  • to taste black pepper Adjust based on preference

Method
 

Preparation and Cooking
  1. Heat a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
  3. Add the minced garlic and cook for another minute, watching closely to avoid burning.
  4. Incorporate the rinsed green lentils, diced tomatoes, vegetable broth, and fresh thyme. Stir to combine.
  5. Bring the mixture to a gentle boil over high heat.
  6. Once boiling, reduce heat to low and let the soup simmer for 30 to 35 minutes until the lentils are tender but maintain their shape.
  7. Season with black pepper to taste, then ladle the soup into bowls and serve hot.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.