Lentil Soup
Simple and hearty, a perfect lentil soup for a fall day.
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 1 cup carrots sliced, frozen carrots are okay
- 2 celery stalks diced
- 3 garlic cloves crushed
- 2 tablespoons tomato paste
- 1 ½ cups green lentils picked over and rinsed
- ¼ teaspoon garlic powder
- 32 ounces vegetable broth or chicken broth
- 1 tablespoon red wine vinegar
- sea salt
- black pepper
Instructions
- In a large pot, cook onion, celery, and carrots in olive oil until soft, for about 7 minutes. Add garlic, stir. Add tomato paste, stir.
- Add lentils, garlic powder, broth, and 2 cups water. Bring to a boil, then reduce to a simmer. Cover the pot and cook until lentils are tender, about 35 minutes.
- Add vinegar, 1 ¼ teaspoons salt, and ¼ teaspoon pepper, or more to taste. Serve with crackers or bread and butter.
Nutrition
Calories: 223kcalCarbohydrates: 37gProtein: 12gFat: 2gSodium: 679mgPotassium: 658mgFiber: 15gSugar: 6gVitamin A: 4045IUVitamin C: 7.9mgCalcium: 53mgIron: 3.8mg
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