- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- onion, finely diced
- 3
- carrots, peeled and finely diced
- 3
- celery stalks, finely diced
- 2
- garlic cloves, finely chopped
- 4 cups
- vegetable broth
- 1 L
- 1 can
- diced tomatoes
- 796 mL
- 1 cup
- dried red lentils
- 250 mL
- ½ cup
- coarsely chopped parsley, plus more for garnish
- 125 mL
Method
- Step 1
- Heat oil in a large saucepan over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, 10 min., or until onion starts to brown. Add garlic and cook 1 min., until golden.
- Step 2
- Pour vegetable broth, diced tomatoes and 2 cups (500 mL) water into saucepan. Stir in red lentils. Bring to a boil over high heat then reduce to a simmer; cover and cook 30 to 40 min., or until lentils and vegetables are tender.
- Step 3
- Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 ¼ cups/310 mL):
- Calories:
- 160
- Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Sugar:
- 7 g
- Protein:
- 9 g
- Sodium:
- 660 mg
