Red Lentil & Tomato Soup

  • Prep Time 10 min
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1 ¼ cups/310 mL):
  • Calories 160
  • Fat 4 g
  • Saturated Fat 0.5 g
  • Carbs 26 g
  • Sugar 7 g
  • Protein 9 g
  • Cholesterol 0
  • Fibre 6 g
  • Sodium 660 mg