Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
- 3. Stir in minced garlic; cook for another minute until fragrant.
- 4. Add rinsed lentils and diced tomatoes with juice; stir well.
- 5. Pour in vegetable broth, cumin, and thyme; bring to a boil.
- 6. Lower heat and simmer uncovered for about 30 minutes or until lentils are tender.
- 7. Season with salt and pepper; serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 410mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg