Hearty Lentil Soup
A comforting and flavorful lentil soup that's easy to make and packed with nutrients.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 t. olive oil
- 1 onion, finely diced
- 1 rib celery finely chopped
- 3 large carrots peeled and chopped
- 7 cloves garlic minced
- 1 (6 oz.) can tomato paste
- 1 (15 oz.) can tomato sauce
- 2 (14.5 oz.) cans diced italian tomatoes
- 2 t. dried sweet basil
- 1 tsp. dried oregano
- 1/4 tsp. baking soda
- 2 c. red lentils rinsed and picked over
- 2 c. water
- Carbohydrate 6.9426 g
- Cholesterol 0 mg
- Fat 0.105 g
- Fiber 0.440999979972839 g
- Protein 1.3356 g
- Saturated Fat 0.01869 g
- Serving Size 1 1 recipe (23g)
- Sodium 77.3105729166668 mg
- Sugar 6.50160002002716 g
- Trans Fat 0.03171 g
- Calories 31 calories
My goodness, this hearty lentil soup is not only delicious, but it's also incredibly easy to prepare. As a busy housewife, I'm always looking for recipes that are both nutritious and convenient. This soup fits the bill perfectly, and I'm confident that you'll love it as much as I do.
The soup is packed with flavor, thanks to the combination of vegetables, herbs, and spices. The lentils add a hearty texture and are a great source of protein and fiber. I love to serve this soup with a side of crusty bread for dipping. It's the perfect comfort food for a cold winter day.
Step-by-step
- Heat olive oil in a large skillet.
- Add onion, celery, and carrot.
- Cook, stirring as needed, until softened, about 5-10 minutes.
- Add garlic, and cook, stirring frequently, for 30 seconds.
- Stir in tomato paste, and cook, stirring it in, for 1 minutes.
- Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
- Stir in lentils and water.
- Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.
