Vegetable Lentil Soup
Loaded with vegetables and flavor, this vegan lentil vegetable soup is perfect for a chilly night at home.
Ingredients
- 1 small onion, about 1 1/3 cup chopped
- 6 medium sized carrots, about 2 1/2 cups chopped into half moons
- 6 celery stalks, about 2 cups chopped
- 8 garlic cloves, about 3 T minced
- 14.5 oz diced & fire roasted organic tomatoes with green chiles can be found at Trader Joe's
- 32 oz vegetable broth
- 3 teaspoon herbes de Provence
- 1 cup uncooked lentils
- 1 teaspoon salt to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons freshly squeezed lemon juice
Instructions
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Heat olive oil over medium-high heat in a large pot.
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Add onions, carrots and celery and cook until onions are translucent and fragrant, about 3-5 minutes.
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Add garlic and cook for an additional 1-2 minutes.
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Add fire roasted tomatoes with green chilis, vegetable broth, lentils, herbs de Provence, and salt and pepper. Stir to combine.
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Bring to a boil, and then reduce heat to medium-low and cover pot with lid. Simmer for 35 minutes, stirring occasionally, until the lentils are fully cooked. If too thick add up to a cup of water.
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Take off heat and add freshly squeeze lemon juice. Stir to combine. Add additional salt and pepper to taste.
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Drizzle a little extra olive oil on soup and serve with buttered toast or a side salad.
Recipe Notes
These are diced & fire roasted organic tomatoes with green chiles I used from Trader Joes.
