Yields: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced Â
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 cup dried green lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Add aromatics: Stir in garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute more.
Combine ingredients: Add lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still slightly firm.
Season and serve: Stir in salt and pepper to taste. Garnish with chopped parsley, if desired.
Tips and Variations:
For a richer flavor: Add a bay leaf to the pot while simmering.
Make it heartier: Stir in a cup of cooked spinach or kale in the last 5 minutes of cooking.
Add protein: Include cooked chicken or sausage for extra protein and flavor.
Spice it up: Add a pinch of cumin or curry powder to the soup.
Make it creamy: Use an immersion blender to puree a portion of the soup for a smoother texture.
Enjoy your homemade lentil soup!
