Lentil Soup Soup
Servings: 8
Ingredients
- 3 tablespoons olive oil
- 1 small onion chopped
- 1 stalk celery chopped
- 1 cup sliced carrots
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon ground thyme
- ½ teaspoon dried basil
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 8 cups vegetable stock
- 1 lb. dried lentils washed
- grated parmesan cheese optional topping
Instructions
- Saute the vegetables: In a heavy stock pot, saute the onions and celery in olive oil over medium-high heat until they are soft, about 10 minutes. Add the carrots and seasonings to the pot and cook for 2-3 minutes, stirring frequently to avoid sticking.
- Simmer the lentils: Add the vegetable stock and lentils, stir and bring to a boil. Once the soup comes to a boil, lower the heat and simmer for 45 minutes to 1 hour, stirring occasionally.
- Season and serve: Check for seasonings and adjust if desired. Ladle the soup into bowls and top with grated parmesan and a side of french bread.
Notes
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Reheat: Heat over medium heat on the stovetop.
- To Freeze: Allow the lentil soup to cool completely and transfer to a freezer-safe container. Keep frozen for up to 3 months. When ready to eat, thaw in the fridge before reheating.
Nutrition
Calories: 349kcal | Carbohydrates: 46g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 947mg | Potassium: 889mg | Fiber: 18g | Sugar: 6g | Vitamin A: 2762IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg