Easy Lentil Soup Recipe

Ingredients

• 1.5 cups, rinsedBrown or green lentils
• 2, choppedCarrots
• 2, choppedCelery stalks
• 1, choppedOnion
• 3 cloves, mincedGarlic
• 6 cupsVegetable broth
• 1 can (14.5 oz), undrainedDiced tomatoes
• 1Bay leaf
• 1 tspDried thyme
• 2 tbspOlive oil
• to tasteSalt
• to tasteBlack pepper

Nutrition

Per serving, estimated

Calories

300 kcal

Protein

18 g

Carbs

45 g

Fat

7 g

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.

2. 2

   Add minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.

3. 3

   Stir in rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender. Stir occasionally to prevent sticking.

5. 5

   Remove bay leaf. Season with salt and pepper to taste.

6. 6

   Ladle into bowls and serve, or cool completely before portioning into meal prep containers.