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The Best Lentil Soup

Ingredients

3 tablespoons

olive oil

3 medium

carrots

1 medium

onion

1 large

celery stalk

to taste

Kosher salt

2 tablespoons

tomato paste

1 large

clove garlic

1 1/2 cups

dried brown lentils

4 cups

vegetable stock

7 sprigs

thyme

1

bay leaf

1/2 teaspoon

dried oregano

1/4 teaspoon

crushed red pepper flakes

1 teaspoon

lemon zest

2 tablespoons

lemon juice

1/2 cup

flat-leaf parsley

for garnish

parsley

Instructions

STEP 1

Heat oil in a pot over medium-high heat. Add carrot, onion, celery, and salt; cook for 8-10 minutes until caramelized.

STEP 2

Stir in tomato paste and garlic; cook for 1-2 minutes. Add lentils, stock, water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, salt, and pepper.

STEP 3

Bring to a boil, reduce heat, cover, and cook for 25-30 minutes until lentils are tender. Remove bay leaf.

STEP 4

Puree 2 1/2 cups of soup and stir back into the pot. Blend in lemon juice and parsley. Serve garnished with more parsley.

Nutrition Facts

(per serving)

Calories:

263 calories

Servings:

6 servings

Carbohydrates:

38 g

Fat:

8 g

Fiber:

7 g

Protein:

13 g

Sugar:

4 g

Meal Effort

Preparation:

15 minutes

Cook:

30 minutes

Total:

45 minutes

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