Description
This Tomato Basil Lentil Soup is a hearty, comforting meal perfect for a busy day. It brings the warmth of home cooking to your table with simple, flavorful ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, oregano, and thyme to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
- Stir in the fresh chopped basil during the last 5 minutes of cooking.
- Season with salt and pepper to your liking.
- Serve hot.
Notes
- You can use red lentils, but the cooking time may be shorter.
- For a smoother texture, use an immersion blender to partially blend a portion of the soup before serving.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 250
- Sugar: Approx. 6g
- Sodium: Varies based on broth
- Fat: Approx. 3g
- Saturated Fat: Approx. 0.5g
- Unsaturated Fat: Approx. 2.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 15g
- Protein: Approx. 16g
- Cholesterol: 0mg