Ingredients
Scale
- 1 cup green or brown lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp dried thyme
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add carrots and celery; cook until fragrant (about 3 minutes). Stir in garlic, cumin, and thyme.
- Mix in rinsed lentils and crushed tomatoes. Pour in vegetable broth and stir well.
- Bring to a gentle boil, then reduce heat and simmer covered for 30-40 minutes.
- Taste and adjust seasoning with salt and pepper if needed. Stir in chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg