Hearty Lentil Soup

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 70 minutes

Serving Size: 1 bowl

Yield: 4 servings

Cuisine: Mediterranean

Nutrition Information: Calories: 220 per serving Fat: 7g Carbohydrates: 29g Protein: 9g Fiber: 11g Cholesterol: 0mg

Ingredients

• 1 small onion, chopped

• 2 tablespoons olive oil

• 1 carrot, diced

• 1 stalk celery, chopped

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 1/2 cup dry lentils

• 4 cups water

• 1 tablespoon vegetable base

• 1 tablespoon vinegar

• Salt, to taste

• Ground black pepper, to taste

Preparation

1. In a large soup pot, heat olive oil over medium heat.

2. Add chopped onion, diced carrot, and chopped celery. Cook and stir until the onion is tender, about 5–7 minutes.

3. Stir in minced garlic, bay leaf, oregano, and basil. Cook for 2 more minutes until fragrant.

4. Add dry lentils, crushed tomatoes, water, and vegetable base. Stir to combine.

5. Bring the soup to a boil, then reduce heat and let it simmer uncovered for at least 1 hour, stirring occasionally.

6. Once lentils are tender, stir in vinegar.

7. Season with salt and black pepper to taste. Add additional vinegar if desired.

8. Remove bay leaf before serving. Serve hot.

Tips

• For extra depth of flavor, sauté the vegetables until lightly caramelized before adding the garlic and spices.

• This soup tastes even better the next day—perfect for meal prep!

• Serve with a slice of crusty gluten-free bread or a fresh green salad for a complete meal.