Lentil Vegetable Soup
This is an easy and satisfying lentil soup recipe that is great to make ahead and keep in the freezer for cold and hectic days.
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 3 large carrots peeled and cut into 1/2-inch pieces
- 3 large celery stalks cut into 1/2-inch pieces
- 2 tsp garlic minced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3/4 tsp ground thyme
- 1 14-oz can no salt added diced tomatoes undrained
- 8 cups low sodium vegetable broth
- 1 lb dried lentils
- Freshly grated Parmesan cheese for serving
- In a large stockpot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Stir in the salt, pepper and thyme.
- Add the undrained tomatoes, broth, and lentils to the pot. Bring to a boil, then turn down the heat, cover, and simmer for about 30 minutes, stirring occasionally, or until the lentils are tender. Serve with Parmesan cheese if desired.
Simplify It: Use a 12-oz bag of frozen mirepoix (onion, carrots and celery blend) mix or vegetable soup blend in place of the fresh vegetables for faster preparation time. Chef’s Note: This soup freezes great so put any extras in single serving freezer containers for fast lunches or dinner when you need them. Nutrition Nugget: Did you notice that just one serving of this soup has 21% of your daily need for iron? Iron plays an important role in the formation of blood. Without enough iron, you can start to feel fatigued. Lentils.org is a great website to learn more about this powerhouse pulse.
Calories: 280kcalCarbohydrates: 42gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 25mgSodium: 305mgFiber: 11gSugar: 5g
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