An official website of the United States government.

The .gov means it’s official.
Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar.

This site is also protected by an SSL (Secure Sockets Layer) certificate that’s been signed by the U.S. government. The https:// means all transmitted data is encrypted — in other words, any information or browsing history that you provide is transmitted securely.

Lentil Soup

This vegetarian soup is perfect for a cool fall or winter day.

Yield
11 servings
Ingredientes
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
Notas

Use whole grain bread for dipping to soak up all of the broth.

Instrucciones
  1. In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.
  2. Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
  3. 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.
  4. 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
Food group: Vegetables, Protein
Season: Winter, Fall