Brown lentil and vegetable soup
Warm up with a hearty bowl of Brown Lentil and Vegetable Soup! This nutritious recipe features olive oil, carrots, zucchini, celery, onion, canned tomatoes, vegetable broth, and canned lentils. Fresh parsley and a splash of lemon juice add the perfect finishing touches. Easy to prepare and packed with flavor, it's a cozy, wholesome meal you'll love. Prep time: 20 mins | Cook time: 30 mins.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 carrots
2 large zucchini
1 stalk celery
1 onion
1 can canned tomatoes
2 cups vegetable broth
1 can canned lentils
1/2 cup fresh parsley
1 lemon
Welcome to this hearty and nutritious Brown Lentil and Vegetable Soup recipe. Packed with a medley of fresh vegetables and protein-rich lentils, this soup is perfect for a cozy dinner and is both vegan and gluten-free. The combination of flavors and textures is sure to please your taste buds while providing a nourishing meal.
Instructions:
- Dice the carrots, zucchinis, and onion.
- Slice the celery stalk.
- Open and drain the lentils, then rinse them under cold water.
- Chop the fresh parsley.
- Juice and zest the lemon.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced carrots, sliced celery, and diced onion to the pot.
- Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the diced zucchinis and canned tomatoes (including the juices).
- Pour in the 2 cups of vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the drained and rinsed lentils.
- Let the soup simmer for an additional 10-15 minutes, or until all the vegetables are tender.
- Stir in the chopped fresh parsley.
- Add the lemon juice and zest, then season with salt and pepper to taste.
- Ladle the soup into bowls and enjoy hot. Garnish with additional parsley if desired.
Tips:
- For a richer flavor, you can sauté the vegetables a little longer until they develop a slight caramelization before adding the tomatoes and broth.
- If you prefer a thicker consistency, use an immersion blender to partially blend the soup before adding the lentils. This will give the soup a creamier texture.
- Season your soup generously with salt and pepper to enhance the flavors. You can also add a pinch of red pepper flakes for a bit of heat.
- Feel free to substitute or add other vegetables such as bell peppers, spinach, or potatoes to diversify the texture and flavor.
- Fresh lemon juice added at the end brightens the flavors. Don't skip it!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
This Brown Lentil and Vegetable Soup is not only simple to prepare but also versatile and delicious. With just a few basic ingredients, you can make a wholesome meal that's perfect for any day of the week. Enjoy this comforting soup with a slice of crusty bread or a simple salad for a complete and satisfying meal.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 13g
Carbohydrates 40g
Fiber 14g
Sugar 14g
Fat 4.85g
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