Ingredients
Units
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Lentils and Spices: Stir in the rinsed lentils, diced tomatoes, broth, cumin, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer, covered, for about 25-30 minutes, or until the lentils are tender.
- Finish: Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 6 bowls
- Calories: 180kcal
- Fat: 5g
- Carbohydrates: 28g
- Protein: 10g