If you’re also struggling to cope with winter, try this soup. It’s filled with nourishing veggies, hearty lentils, and dried herbs, all melding together to create a flavorful, warming winter meal.
Pair with your favorite crusty bread!
Simple Veggie Lentil Soup
- February 5, 2015
- Serves 4-6
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Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 onion, diced
- 4 lg. stalks of celery, sliced
- 4 cloves garlic, minced
- 2 carrots, sliced into semi-circles
- 1 1/2 cup brown lentils
- 1 (14.5 oz) can diced tomatoes with jalapeños
- 1 1/4 tsp. dried oregano
- 1 tsp. dried basil
- 7 cups of veggie broth
- Salt, to taste
- 4 scallions, diced
Directions
- Step 1
- In a large pot, heat olive oil over medium-high. Add onion and celery and saute for 5 minutes. Stir in carrots and garlic, and season with salt. Saute another 3-5 minutes. Add lentils, tomatoes, oregano and basil.
- Step 2
- Stir in veggie broth and bring to a simmer. Let cook for 30 minutes, or until lentils are tender and soup reaches desired brothiness/thickness. Remove from heat. Let sit for at least 10 minutes (flavors will meld, and soup will continue to build tastiness).
- Step 3
- Serve, topping each bowl with diced scallions.
