Hearty Lentil Soup with Diced Tomatoes
A comforting and nutritious lentil soup, enriched with diced tomatoes and aromatic herbs, perfect for a satisfying lunch.
Ingredients
- •1 tablespoon olive oil
- •1 medium onion, chopped
- •2 carrots, peeled and diced
- •2 celery stalks, diced
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon dried thyme
- •1 cup brown or green lentils, rinsed
- •4 cups vegetable broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 bay leaf
- •Salt and freshly ground black pepper to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables begin to soften.
- 2
Add minced garlic, dried oregano, and dried thyme to the pot. Cook for another 1 minute until fragrant, stirring constantly.
- 3
Stir in the rinsed lentils, vegetable broth, canned diced tomatoes (with their juice), and bay leaf. Bring the soup to a boil.
- 4
Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- 5
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot.
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