Lentil Soup

• 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

• Recipe Cards:
  • 4" x 6" (353 KB)
  • 8.5" x 11" (400 KB)

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!