Description
A hearty and nutritious vegetarian lentil soup, perfect for a wholesome meal. This recipe is simple to make and packed with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 large potato, peeled and diced
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add the diced potato. Continue to simmer, covered, for another 20-25 minutes, or until lentils and potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Add other vegetables like spinach or kale in the last 5 minutes of cooking.
- This soup can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International