This lentil soup is packed full of veggies and is high in protein, iron, and fiber, rich in vitamins A & C, and is loaded with antioxidants! I have really been on a soup kick lately and I can't seem to get enough! I love how it's so versatile; you can pack it up and take it to work for lunch or serve it for dinner as a side or a main course. This time I created a savory lentil soup that's absolutely satisfying and delicious! I had previously created a red lentil soup that's packed full of flavor from turmeric and cumin (Kristen's Lentil Soup) but this time around I wanted to change things up a bit and make a more savory soup! It was a success in the kitchen!
1 tbs. olive oil
1/2 cup sweet onion, chopped
1 & 1/2 cup carrots, chopped (I chopped up some baby carrots that I had on hand and they worked perfectly)
2 stalks of celery, chopped
2 cloves of garlic, finely minced or grated (I grated mine)
1 & 1/2 cup lentils (I used Bob's Red Mill brand)
1 tsp. oregano
1/2 tsp. basil
1 & 1/2 tsp. salt
1/4 tsp. black pepper
28 oz. can of diced tomatoes, undrained
2 cups veggie broth
7 cups water
1 bay leaf
fresh parsley, minced for garnish (optional)
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté until the onion is translucent (about 5 minutes). Grate the two cloves of garlic in the pot and sauté until fragrant (about 30 seconds to 1 minute). Add the lentils, oregano, basil, salt & pepper, and sauté for 3 minutes. Add the diced tomatoes and sauté for 1 minute. Pour in the veggie broth and water and add the bay leaf. Turn the heat up to high and bring to a boil. Once the soup starts to boil, cover it and reduce the heat to medium-low, and simmer for about 35 minutes until the lentils and carrots are tender. When serving the soup, top it off with some fresh minced parsley for an extra kick of flavor!
You could easily change up this recipe to your liking! I just used what I had on hand! An addition of green beans would be really nice in this soup and you could use either fresh or frozen! You could also try some peas or fresh zucchini!
If you don't have veggie broth you could use all water but then adjust the salt to your liking. If you want to do all veggie broth you could do that as well but then reduce the salt amount! I usually adjust the salt by a 1/2 tsp. at a time when making soups.