Makes 11 servings.
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
1/2 teaspoon ground black pepper
2 cups dry lentils
1 can (14 1/2 ounces) crushed tomatoes
2 cups vegetable broth
6 1/2 cups water
- In a large soup pot, heat oil over medium heat.
- Add carrots, celery and onion; 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.
- Serve. (Leftovers can be stored in the refrigerator and reheated on the stove or in the microwave. The soup will taste even better the next day!)
Serving size: 1 cup. Amount per serving: 151 calories, 3g total fat (0g saturated fat), 0g cholesterol, 24g carbohydrates, 9g protein, 7g total fiber, 248mg sodium.
Source: National Institutes of Health
This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.