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SideChef
Recipes
Beans & Legumes
Lentil Soup
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13 INGREDIENTS • 4 STEPS • 30MINS

Lentil Soup

Recipe

4.8

6 ratings
This quick meal is healthy and perfect for the busy student or worker.
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This quick meal is healthy and perfect for the busy student or worker.
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

30MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings
6
us / metric
Lentils
1 cup
Lentils, rinsed, drained
Onion
1
Large Onion, chopped
Carrot
2
Small Carrots, chopped
Celery
2 stalks
Celery, chopped
Water
2 cups
Water
Vegetable Broth
18 fl oz
Vegetable Broth
Canned Crushed Tomatoes
1 2/3 cups
Canned Crushed Tomatoes
or Tomato Sauce
Dried Basil
1/2 tsp
Dried Basil
Dried Parsley
1/2 tsp
Dried Parsley
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Garlic
to taste
Garlic

Nutrition Per Serving

VIEW ALL
Calories
220
Fat
5.3 g
Protein
11.2 g
Carbs
34.5 g
Love This Recipe?
Add to plan
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Lentil Soup
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 1
In a pot over medium-high heat, add Olive Oil (2 Tbsp) and the Onion (1). Saute until nice and translucent. Add the Garlic (to taste), Celery (2 stalks), and Carrots (2). Mix and cook for 5-7 minutes or until the veggies are nice and soft.
step 1 In a pot over medium-high heat, add Olive Oil (2 Tbsp) and the Onion (1). Saute until nice and translucent. Add the Garlic (to taste), Celery (2 stalks), and Carrots (2). Mix and cook for 5-7 minutes or until the veggies are nice and soft.
step 2
Add the Dried Basil (1/2 tsp), and Dried Parsley (1/2 tsp). Mix. Add the Vegetable Broth (18 fl oz), Water (2 cups), Lentils (1 cup), and Canned Crushed Tomatoes (1 2/3 cups). Bring to a boil.
step 2 Add the Dried Basil (1/2 tsp), and Dried Parsley (1/2 tsp). Mix. Add the Vegetable Broth (18 fl oz), Water (2 cups), Lentils (1 cup), and Canned Crushed Tomatoes (1 2/3 cups). Bring to a boil.
step 3
Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add Salt (to taste) and Ground Black Pepper (to taste).
step 3 Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add Salt (to taste) and Ground Black Pepper (to taste).
step 4
Serve and enjoy!
step 4 Serve and enjoy!

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Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Back to School
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Quick & Easy
Vegetables
Soups & Stews
Winter
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