Lentil Soup
Lentil soup is hearty and full of flavor!
Servings 6
Calories 397kcal
Ingredients
- 2 tablespoons butter
- 1 sweet onion diced
- 6 carrots cut into rounds
- 4 stalks celery diced
- 4 cloves garlic minced
- 8 ounces fresh green beans cut in half
- 8 cups chicken broth
- 1 pound dried brown lentils
- 14 ounces fire-roasted diced tomatoes canned
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 bay leaves
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- Melt the butter in a large stock pot or dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook for 5 minutes.
- Stir in the garlic and green beans and cook for 1 more minute.
- Add the chicken broth, lentils, tomatoes, oregano, basil, and bay leaves to the pot. Bring to a boil.
- Reduce to a simmer and partially cover the pot. Cook for 45 minutes or until lentils are tender but still hold their shape.
- Remove the bay leaves from the soup. Stir in the lemon juice and season with salt and pepper to taste.
Notes
For a thicker soup, transfer 2 cups of the finished soup to a blender and puree. Add back to the pot and stir well to combine before serving.
Nutrition
Serving: 6people | Calories: 397kcal | Carbohydrates: 65g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1357mg | Potassium: 1414mg | Fiber: 28g | Sugar: 11g | Vitamin A: 11005IU | Vitamin C: 41mg | Calcium: 160mg | Iron: 8mg