Quick Red Lentil Soup

Name: Quick Red Lentil Soup
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup red lentils; 6 cups vegetable broth; 2 medium carrots; 2 celery stalks; 1 medium onion; 3 cloves garlic; 14.5 ounces canned diced tomatoes; 1 teaspoon dried thyme; 1 tablespoon olive oil; to taste salt; to taste black pepper; for serving crusty bread

A wholesome and hearty red lentil soup, rich with vegetables and warming spices, perfect for a cozy weeknight dinner.

Mediterranean⏱ 30 min⚠ Contains 3 allergen(s)

✨ High in fiber✨ High in sodium✨ Good source of protein

Ingredients

Red lentils1 cup
Vegetable broth6 cups
Carrots2 medium
Celery stalks2
Onion1 medium
Garlic3 cloves
Canned diced tomatoes14.5 ounces
Dried thyme1 teaspoon
Olive oil1 tablespoon
Saltto taste
Black pepperto taste
Crusty breadfor serving

Nutrition (per serving, makes 6)

Calories171 kcal

Protein9.9 g

Carbs27.9 g

Fat2.8 g

Fiber6.9 g

Sugar4.6 g

Sodium693 mg

Vitamin C8.5 mg

Iron2.7 mg

Calcium54.5 mg

Potassium522 mg

Estimated values.

Steps

1Rinse the red lentils thoroughly. Dice the carrots, celery, and onion, and mince the garlic.
2Heat olive oil in a large pot over medium heat, then sauté the diced carrots, celery, and onion for 5-7 minutes until softened.
3Add the minced garlic and dried thyme, cooking for another minute until fragrant.
4Stir in the rinsed red lentils, vegetable broth, and diced tomatoes.
5Bring the soup to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the lentils are tender.
6Season with salt and black pepper to taste.
7Serve hot with a side of crusty bread.