Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 2 cups dry green lentils, sorted and rinsed
- 1 can (14.5 oz) crushed tomatoes
- 4 cups vegetable broth
- Fresh lemon juice (1 tablespoon)
- Chopped parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent.
- Add sliced carrots and celery; sauté for an additional minute.
- Stir in tomato paste and cook for another 2 to 3 minutes.
- Mix in minced garlic, spices, and bay leaves; toast for about a minute.
- Add lentils, crushed tomatoes, vegetable broth, and water; bring to a boil.
- Reduce heat to medium and simmer for 20 to 30 minutes until lentils are tender.
- Stir in lemon juice before serving; garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg