Ingredients
- Brown or green lentils: 1 cup
- Vegetable broth: 6 cups
- Onion, chopped: 1 medium
- Carrots, chopped: 2 medium
- Celery stalks, chopped: 2
- Garlic, minced: 2 cloves
- Diced tomatoes: 1 (14.5 ounce) can
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
- Step 4: Season with salt and pepper to taste. You can also add other herbs and spices like cumin, thyme, or bay leaf for extra flavor.
- Step 5: Remove bay leaf (if used) before serving. Serve hot, garnished with fresh parsley or a dollop of yogurt (optional).
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen it up.
- Serve this hearty soup with a side of crusty bread for dipping and a bright green salad.
- For a richer flavor, sauté a pinch of smoked paprika with the garlic before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American