Description
A hearty and comforting lentil soup made with tender brown lentils, carrots, celery, tomatoes, and herbs simmered in a rich savory broth. Simple pantry ingredients come together for a nourishing and satisfying meal.
Ingredients
Units
Scale
- 1 1/2 cups dry brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add rinsed lentils, diced tomatoes, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until lentils are tender.
- Remove and discard the bay leaf.
- Stir in fresh lemon juice if using and adjust seasoning to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Rinse lentils thoroughly before cooking to remove debris.
- If the soup thickens too much, add extra broth or water while reheating.
- The flavors deepen the next day, making it perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg