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RECIPE
12 INGREDIENTS4 STEPS30MIN

Lentil Soup

4.8
4 Ratings
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In the Kitchen with Jonny
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.
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This quick meal is healthy and perfect for the busy student or worker.

30MIN

Total Cooking Time

12

Ingredients
In the Kitchen with Jonny
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1 cup
Lentils , rinsed, drained
1
Large Onion , chopped
2
Small Carrots , chopped
2 stalks
Celery , chopped
2 cups
Water
18 fl oz
Vegetable Broth
1 2/3 cups
to taste
Salt and Pepper
to taste
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Directions

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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 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 and Pepper (to taste) .
Step 4
Serve and enjoy!

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