Description
A hearty and healthy lentil soup packed with flavor and nutrients.
Ingredients
Scale
- 1 cup green lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups vegetable broth
- 1 (15 oz) can diced tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (+ more for serving)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in garlic and diced carrot. Cook until fragrant, about 2–3 minutes.
- Add tomato paste and cook briefly until it darkens slightly, about 1–2 minutes.
- Pour in diced tomatoes and vegetable broth. Add lentils and stir well.
- Season with oregano, red pepper flakes, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
- Taste and adjust seasoning. Add a splash of broth or water if the soup is too thick.
- Stir in fresh parsley just before serving.
- Serve warm with extra parsley and a drizzle of olive oil if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 5 days.
- Freeze any leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg