One-Pot Lentil Soup

One-Pot Lentil Soup

This one-pot lentil soup simmers everything together for a thick, plant-based bowl packed with fiber and protein. It is a budget-friendly, freezer-friendly staple for easy lunches.

Ingredients

• 1 cup brown lentils, rinsed and picked over
• 14.5 oz canned diced tomatoes, undrained
• 2 carrots, diced
• 2 celery stalks, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tbsp olive oil
• Salt and black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and sauté 5 minutes until softened.
3. Stir in the garlic and cumin and cook 30 seconds until fragrant.
4. Add the lentils, diced tomatoes, and broth and stir to combine.
5. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until lentils are tender.
6. Season with salt and pepper to taste.
7. Ladle into bowls and serve hot.

Nutrition Facts

Tips

• Brown or green lentils hold their shape; red lentils will break down into a smoother soup.
• Thin leftovers with extra broth when reheating as lentils absorb liquid.
• Add a squeeze of lemon at the end to brighten the earthy flavor.