Description
A hearty and nutritious tomato basil lentil soup.
Ingredients
Scale
- 1 cup lentils
- 2 cups diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Add lentils, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in basil, salt, and pepper. Cook for an additional 5 minutes.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 5 days.
- This soup freezes well.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tomato Basil Lentil Soup, Lentil Soup, Vegan Soup