Comforting Lentil Soup
Comforting Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
Remove the bay leaf before serving. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
Remove the bay leaf before serving. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 2 min