Ingredients
2 tablespoons olive oil
1 teaspoon oregano (dried)
2 medium celery (stalks, chopped)
61/2 cups water
2 cups lentils (dry)
1 small onion (yellow, chopped)
1/2 teaspoon black pepper (ground)
2 cloves garlic (minced)
2 cups vegetable broth
1 can tomatoes (crushed, 14.5 ounces)
1 teaspoon basil (dried)
2 medium carrots (diced)
Steps
- In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; 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!
U.S. Department of Agriculture. Nutrition.gov Website. Lentil Soup. Recipe source: Source National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.. Available at nutrition.gov/recipes. Access date: 09-05-2024.