Description
A classic lentil soup with vegetables, herbs, and rich savory flavor that feels comforting and filling.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 6 cups low sodium vegetable broth
- 2 cups dried brown lentils
- 1 teaspoon dried rosemary
- 2 teaspoons dried thyme leaves
- ½ teaspoon black pepper
- 1 bay leaf
- 1 can diced tomatoes (14 ounces)
- 2 teaspoons red wine vinegar
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened.
- Stir in garlic and cook briefly until fragrant.
- Add broth, lentils, herbs, pepper, and bay leaf and bring to a boil.
- Reduce heat and simmer until lentils are nearly tender.
- Stir in tomatoes and simmer until lentils are fully cooked.
- Remove bay leaf, stir in vinegar, season with salt, and serve.
Notes
- Rinse lentils before cooking.
- Adjust seasoning at the end for best balance.
- Add extra broth if soup thickens too much.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 314
- Sugar: 5.7 g
- Sodium: 423 mg
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 49.8 g
- Fiber: 21.6 g
- Protein: 13.8 g
- Cholesterol: 0 mg