Red Lentil & Tomato Soup
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
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 can diced tomatoes
1 cup dried red lentils
½ cup coarsely chopped parsley, plus more for garnish
2 tbsp olive oil
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 can diced tomatoes
1 cup dried red lentils
½ cup coarsely chopped parsley, plus more for garnish
Directions
1Heat 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.
2Pour 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.
3Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.
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Personal Note
Personal Note
