Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
Instructions
- Wash and chop the carrots, celery, onion, and garlic.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook for an additional minute.
- Stir in carrots and celery along with cumin powder; cook until fragrant (3-4 minutes).
- Add rinsed lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a gentle boil then reduce heat to low.
- Cover and simmer for 30-40 minutes until lentils are tender but hold their shape. Stir occasionally.
- Taste and adjust seasoning with salt, pepper, or additional spices as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg