😋👩🍳This lentil soup recipe is so easy, comforting and good for you! It’s a perfect option for lunch, and it tastes even better the next day. 🕛 💡💡💡Lentils are a great source of plant-based protein … plus this soup packs a whopping 13 grams of fiber into one serving. It’ll keep you feeling full for hours!
🥣🍅🥕Easy Lentil Soup (Makes 6 to 8 servings) 2 tbsp olive oil 1 cup (150 g) finely chopped onion 2 carrots, chopped 2 celery stalks, chopped 3 garlic cloves, minced 2 tsp kosher salt 1 pound (500 g) lentils, rinsed 1 15-oz (400 g) can of chopped tomatoes 6 cups (1.5 L) low-sodium vegetable broth ½ tsp each of cumin and coriander Optional: fresh lemon and crumbled goat cheese Over medium heat, drizzle the olive oil in a Dutch oven or stock pot. When it’s hot, add the onion, carrot and celery and cook for about 8 minutes, until the onions are soft and translucent. Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done, about 40 minutes. You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup. Optional: Serve topped with a splash of fresh lemon juice and 2 tbsp of goat cheese.