- 2 tablespoons olive oil
- 2 medium carrots, diced
- 2 medium stalks celery, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 2 cups dry lentils
- 1 can (14 ½ ounces) crushed tomatoes
- 2 cups vegetable broth
- 6 ½ cups water
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!
Yield: 11 servings
Serving Size: 1 cup
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 248 mg
Total Fiber: 7 g
Protein: 9 g
Carbohydrates: 24 g
Potassium: 503 mg
Recipe provided by the U.S. Department of Health and Human Services.