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Lentil Soup

There's no better way to warm up on a cold day than with this hearty, delicious soup.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
15 minutes 1 hour 30 minutes 11 servings 1 C

Ingredients

2 Tbsp olive oil

2 medium carrots, diced

2 medium stalks celery, chopped

1 small yellow onion, chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

½ tsp ground black pepper

2 C dry lentils

1 can (14½ oz) crushed tomatoes

2 C vegetable broth

6½ C water

Photograph of the completed recipe.
calories 151
Total fat 3 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 248 mg
Total fiber 7 g
Protein 9 g
Carbohydrates 24 g
Potassium 503 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    In a large soup pot, heat oil over medium heat. Add carrots, celery, and onion; cook and stir until the onion is tender.

  • 2
    Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.

  • 3
    Stir in lentils and tomatoes, then add the vegetable broth and water.

  • 4
    Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.

  • 5
    Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

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