This vegetarian soup is perfect for a cool fall or winter day.
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
- 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!
Use whole grain bread for dipping to soak up all of the broth.
Meal Type: Lunch
Food group: Vegetables, Protein
Season: Winter, Fall