Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 2 cups dry green lentils (sorted and rinsed)
- 4 cups vegetable broth
- 1 can crushed tomatoes
- Fresh lemon juice (for finishing)
Instructions
- Warm olive oil in a large pot over medium heat. Add onions and sauté for 2 minutes.
- Stir in carrots and celery; sauté for another minute.
- Mix in tomato paste; sauté for an additional 2 minutes until vegetables soften.
- Add garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper; cook for 1 minute.
- Incorporate lentils, crushed tomatoes, vegetable broth, and water; bring to a boil.
- Reduce heat to medium and simmer for 20-30 minutes until lentils are tender.
- Stir in lemon juice before serving; garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg