This easy lentil soup features tender lentils and plenty of veggies. It's an affordable meal that cooks on the stovetop in about an hour and can be made ahead of time for busy days.
Ingredients
Instructions
In a Dutch oven, heat the oil over medium heat. Add the carrots, celery and onion and cook, stirring, until they’re softened, six to eight minutes. Add the garlic, salt, thyme, cumin, paprika, pepper and bay leaf. Cook for one minute longer.
Stir in the lentils, chicken stock and crushed tomatoes. Bring the soup to a boil, then reduce to a simmer. Cover the pot and let the soup simmer until the lentils and vegetables are tender, 30 to 35 minutes. Remove and discard the bay leaf.
Partially puree the soup to the desired consistency using an immersion blender. If desired, sprinkle with parsley. Editor’s Tip: If you don’t have an immersion blender, you can transfer 1 or 2 cups of the soup to a regular blender to puree. Stir the pureed portion into the rest of the soup to give the soup a thicker, creamier texture.
Nutrition
- Calories
- 176 calories
- Fat Content
- 3g fat (0 saturated fat)
- Cholesterol Content
- 0 cholesterol
- Sodium Content
- 525mg sodium
- Carbohydrate Content
- 28g carbohydrate (5g sugars
- Fiber Content
- 5g fiber)
- Protein Content
- 12g protein. <b>Diabetic Exchanges</b>: 2 starch
