- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, finely diced
- 3
- carrots, peeled and finely diced
- 3
- celery stalks, finely diced
- 2
- garlic cloves, finely chopped
- 4 cups
- vegetable broth
- 1 L
- 1 can
- diced tomatoes
- 796 mL
- 1 cup
- dried red lentils
- 250 mL
- ½ cup
- coarsely chopped parsley, plus more for garnish
- 125 mL
Directions
Step 1
Heat oil in a large saucepan over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, 10 min., or until onion starts to brown. Add garlic and cook 1 min., until golden.
Step 2
Pour vegetable broth, diced tomatoes and 2 cups (500 mL) water into saucepan. Stir in red lentils. Bring to a boil over high heat then reduce to a simmer; cover and cook 30 to 40 min., or until lentils and vegetables are tender.
Step 3
Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1 ¼ cups/310 mL):
- Calories:
- 160
- Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Sugar:
- 7 g
- Protein:
- 9 g
- Sodium:
- 660 mg
