Description
This hearty lentil soup will warm you up on the coldest day. It’s a steward of health!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils washed
- 1 cup tomatoes chopped peeled
- 2 quarts chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon ground thyme
- 1 bay leaf
- ¼ cup fresh parsley finely chopped
- ½ teaspoon cider vinegar or to taste
Instructions
- Heat oil in a large soup pot over medium-high heat. Add the onion and cook, stirring, until it softens slightly, about 3 minutes.
- Add the carrot, celery, and 1/2 teaspoon salt; cook, stirring, until the vegetables are tender, about 3 minutes.
- Stir in garlic; cook 30 seconds.
- Stir in lentils, tomatoes, broth, cumin, pepper, thyme, bay leaf, and remaining salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until lentils are soft, 30 to 45 minutes.
- Discard bay leaf. Stir in parsley. Taste for seasoning and add vinegar if desired. Ladle into bowls.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 164
- Sugar: 3g
- Fat: 3g
- Carbohydrates: 26g
- Protein: 9g