Ingredients
- 3 Tbsp olive oil
- 1 cup chopped yellow onion
- 2 carrots - peeled and chopped
- 1 celery stalk - chopped
- 4 minced garlic cloves
- 32 oz vegetable broth - 1 carton
- 2 cups dried lentils - rinsed
- 15 oz crushed tomatoes
- 1 tsp ground cumin
- 1 ½ tsp dried basil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Rinse 2 cups dried lentils under cold water in a fine mesh strainer.
- Heat a large pot with 3 Tbsp olive oil over medium high heat. Add 1 cup chopped yellow onion, 2 chopped carrots, and 1 chopped celery stalk. Sautee the vegetables for 2 minutes, until onion is translucent. Now add 4 minced garlic cloves, stir in and cook another 30 seconds.
- Next add 32 oz vegetable broth, 2 cups dried lentils, 15 oz crushed tomatoes, 1 tsp ground cumin, 1 ½ tsp dried basil, ½ tsp salt and ½ tsp ground black pepper. Stir everything together.
- Bring the pot to a boil, then reduce heat to let it simmer. Stir often using a silicone spatula, scraping the bottom of the pan every couple of minutes. Continue to simmer until lentils are cooked (you can check by removing a few and letting them cool, then tasting them). This will take about 5-8 minutes. The soup is now ready to serve.
Nutrition Info
Calories: 257kcal | Carbohydrates: 38g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 685mg | Potassium: 711mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2930IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 5mg
The nutritional information provided is an estimate and is per serving.
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