Vegetable Lentil Soup Recipe
A hearty and nutritious vegetable lentil soup packed with protein-rich lentils and a variety of vegetables, perfect for any meal.
Ingredients
- 1 cup lentils (red or green)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Optional herbs and spices
Instructions
- Wash and chop your vegetables.
- Rinse the lentils thoroughly under cold water.
- Heat oil in a large pot over medium heat. Add diced onions, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
- Stir in carrots, celery, and any additional vegetables, cooking for another 5 minutes.
- Add your lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cover and let it cook for about 20-25 minutes or until the lentils and vegetables are tender.
- Season the soup with salt, pepper, and your preferred spices.
- If desired, blend a portion of the soup for a creamier texture.
- Garnish with fresh herbs and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.