Lentil Soup
Lentil soup is hearty and healthy; the kind of soup that freezes beautifully and tastes even better after a day or two in the fridge. You’ll make this easy recipe all winter long!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large carrots diced, approximately 2 cups
- 3 celery stalks sliced
- 1 tablespoon tomato paste
- 4 garlic cloves minced
- ½ tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 14 ounce can diced tomatoes
- 1 cup dry French green lentils rinsed
- 1 ½ tablespoons coconut aminos or Worcestershire sauce
- 5 ½ cups vegetable stock or beef stock
- ½ cup grated parmesan cheese
- Kosher salt and black pepper to taste
- Red pepper flakes
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the carrots and celery. Cook until beginning to soften.
- Reduce the temperature to medium heat. Stir in the tomato paste, garlic cloves, dried thyme, garlic powder, onion powder, cumin and salt. Cook for 1-2 minutes.
- Add the tomatoes, lentils, Worcestershire sauce and stock. Cover and cook for 20-25 minutes or until the lentils are tender.
- Stir in the parmesan cheese and season to taste.
- Serve with more parmesan and chopped parsley, if desired.
Nutrition
Calories: 257kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1360mg | Potassium: 646mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5920IU | Vitamin C: 11mg | Calcium: 145mg | Iron: 4mg