Recipe Source: Delicious Heart Healthy Latino Recipes
||1 hour 30 minutes
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
Percent Daily Values are based on a 2,000 calorie diet.
In a large soup pot, heat oil over medium heat. Add carrots, celery, and onion; cook and stir until the onion is tender.
Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
Stir in lentils and tomatoes, then add the vegetable broth and water.
Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
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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