Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 14.5 ounce can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Warm the olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute. Then, add the tomato paste to the vegetables and mix until evenly distributed. Sauté for 2 to 3 minutes, stirring occasionally.
- Add the garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute to toast the spices.
- Add the lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot. Stir well and bring to a boil over high heat. Then, reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup gets too thick, add the additional cup of water as necessary.
- Remove the bay leaves from the soup and discard. Add the lemon juice and mix well. Season with salt and pepper to taste, if necessary.
- Serve warm, topped with a sprinkle of fresh parsley.
Notes
Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg