Rustic Red Lentil Soup

Name: Rustic Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 tablespoons olive oil; 1 large sweet onion; 1 cup sliced carrots; 1 cup sliced celery; 3-5 cloves garlic; 8 cups vegetable broth; 15 ounce can fire-roasted tomatoes; 2 cups dried red lentils; 2 tablespoons tomato paste; 1 tablespoon Italian seasoning; salt and pepper; Garnishes: Chopped parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 servings
Calories
172 kcal
Course
Main Course, Soup
Cuisine
Italian, American

Rustic Red Lentil Soup

Gael Hudson

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This rustic soup is brimming with tender red lentils, chopped sweet carrots and fire roasted tomatoes in a savory tomato broth. It's a cozy, nourishing and delicious vegetarian (and vegan) soup that is ready to serve in less than an hour!

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Ingredients

Servings

3 tablespoons olive oil or butter
1 large sweet onion chopped (about 2 cups)
1 cup sliced carrots
1 cup sliced celery
3-5 cloves garlic minced
8 cups vegetable broth or chicken broth
15 ounce can fire-roasted tomatoes
2 cups dried red lentils
2 tablespoons tomato paste
1 tablespoon Italian seasoning
salt and pepper
Garnishes: Chopped parsley parmesan cheese

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Instructions

Chop all the vegetables for the soup.
Set a large 6-8 quart soup pot over medium heat. Add the oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. And sauté for 3-5 minutes until the onions are soft.
Add the vegetable broth, canned tomatoes, dried lentils, tomato paste, and Italian seasoning. Stir well to make sure the lentils don't stick together.
Bring to a boil, then lower the heat if needed and simmer the soup for 20 to 25 minutes, stirring occasionally. You can partially cover the pot while cooking for less splatter.
The soup is ready when the lentils are soft and the base has thickened. Taste, then salt and pepper as needed.

Notes

Cool the soup completely before transferring to an airtight container, and keep in the refrigerator for up to 4-5 days.
To Freeze: Cool the soup and transfer it to an airtight container. I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn. Then store lentil soup in the freezer for up to 3 months. Thaw in the fridge before reheating.

Nutrition Information

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Serving 12oz Calories 172kcal (9%) Carbohydrates 26g (9%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 721mg (30%) Potassium 411mg (12%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 2355IU (47%) Vitamin C 5mg (6%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 172 kcal

% Daily Value*

Serving	12oz
Calories	172kcal	9%
Carbohydrates	26g	9%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	721mg	30%
Potassium	411mg	9%
Fiber	10g	40%
Sugar	5g	10%
Vitamin A	2355IU	47%
Vitamin C	5mg	6%
Calcium	49mg	5%
Iron	3mg	17%