Description
Sometimes I really prefer a French lentil to just about any other, when making lentil soup. They're heartier and tend to hold their shape far better than their fellow lentils.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 2 small onions, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 4 cups (or more) vegetable broth
- 1 1/4 cups French or green lentils, rinsed, drained
- 1 14 1/2-ounce can diced tomatoes in juice
Instructions
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Season with salt, pepper to taste
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 6
- Sodium: 707
- Fat: 7
- Carbohydrates: 33
- Fiber: 7
- Protein: 11
- Cholesterol: 0
Keywords: lentil soup