Lentil Soup

Prep time: 15 minutes | Cooking time: 1 hour 15 minutes | Servings: 11

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, diced
  • 2 medium stalks celery, chopped
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground black pepper
  • 2 cups dry lentils
  • 1 can (14 ½ ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 6½ cups water

Live Well Tips

  • Lentil soup is a delicious starter or a complete meal. This soup is low in fat and is lower in sodium than most canned soups.
  • Women need 25 grams of fiber daily and men need 38 grams of fiber daily. A serving of cooked lentils is 15.5 grams of total fiber, which can help you get close to what you need!
  • The fiber in lentils is good for your stomach and your heart. Fiber helps us feel fuller longer and keeps our blood vessels clean.

Directions

  1. Wash hands with soap and water.
  2. Wash carrots and celery under cool running water.
  3. In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.
  4. Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
  5. Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
  6. Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

Nutrition Facts

Serving size 1 cup: Calories–151; Protein–9g; Carbohydrate–24g; Total Fat–3g; Saturated Fat–0g; Cholesterol–0mg; Fiber–7g; Sodium–248mg.

Adapted from NHLBI Delicious Heart Healthy Latino Recipes