Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon ground cumin
- Juice of 1 lemon
Instructions
- Rinse the lentils under cold water until the water runs clear. Chop the vegetables into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté the onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Stir in carrots and celery; cook for another 3 minutes. Add diced tomatoes with their juices.
- Pour in vegetable broth and add thyme, bay leaves, cumin, salt, and pepper to taste. Bring to a boil before adding rinsed lentils.
- Reduce heat and simmer gently for 25-30 minutes until lentils are tender but firm.
- Remove from heat and stir in fresh lemon juice before serving. Enjoy hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg