Description
A hearty and comforting Italian lentil soup made with tender lentils, fresh vegetables, and aromatic herbs. Perfect for a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 cup dried brown lentils, rinsed and drained
4 cups vegetable broth
2 cups water
1 (14.5-ounce) can diced tomatoes, with juices
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Add minced garlic, dried oregano, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
Add rinsed lentils, vegetable broth, water, and diced tomatoes with their juices to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes, or until lentils are tender.
Remove the bay leaf from the soup.
Season with salt, black pepper, and crushed red pepper flakes. Stir well.
Stir in chopped fresh parsley and fresh lemon juice.
Simmer for an additional 5 minutes to blend flavors.
Ladle soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes