My Lentil Soup Fakes Soupa
A hearty, aromatic lentil soup that's both comforting and nourishing.
⏱️ 60 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 45g carbs🥑 9g fat🌾 15g fibreper serving
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servings
Ingredients
- 🥣1 cup brown or green lentils, rinsed
- 🧅1 large onion, chopped
- 🥕2 carrots, diced
- stalk2 celery stalks, diced
- 🧄3 cloves garlic, minced
- 🥫1 can diced tomatoes (14.5 oz)
- 🥕6 cups vegetable broth
- 🫒2 tbsp olive oil
- 🌿1 tsp dried oregano
- 🌿½ tsp dried thyme
- 🧂 salt and black pepper, to taste
- 🌿2 tbsp fresh parsley, chopped (for garnish)
Pro tips
- For extra flavor, add a bay leaf to the soup while simmering and remove before serving.
- This soup tastes even better the next day; flavors meld beautifully.
- Adjust the consistency by adding more broth for a thinner soup, or simmering longer for a thicker one.
Method
- 1Heat olive oil in a large pot or Dutch oven over medium heat.
- 2Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3Stir in minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
- 4Add rinsed lentils, diced tomatoes (undrained), and vegetable broth to the pot. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender.
- 6Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water.
- 7Ladle into bowls and garnish with fresh chopped parsley.