How To Info How to info
This vegetarian soup is perfect for a cool fall or winter day.
Yield
11 servings
Ingredients
2 tablespoons olive oil
2 medium carrots (diced)
2 medium celery (stalks, chopped)
1 small onion (yellow, chopped)
2 cloves garlic (minced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
1/2 teaspoon black pepper (ground)
2 cups lentils (dry)
1 can tomatoes (crushed, 14.5 ounces)
2 cups vegetable broth
6 1/2 cups water
Notes
Use whole grain bread for dipping to soak up all of the broth.
Steps
- In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.
- Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
- Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
- Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!
Meal Type:
Lunch
Lunch
Food group:
Vegetables, Protein
Vegetables, Protein
Season:
Winter, Fall
Winter, Fall
