Red Lentil & Tomato Soup

Prep time: 10min
Total time: 60min
Serves: 8
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
2 cups
water
500 mL
1 can
diced tomatoes
796 mL
1 cup
dried red lentils
250 mL
½ cup
coarsely chopped parsley, plus more for garnish
125 mL
Per serving (1 ¼ cups/310 mL):
calories
160
fat
4 g
saturated fat
0.5 g
carbs
26 g
sugar
7 g
protein
9 g
fibre
6 g
sodium
660 mg

Directions

  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.

  2. Pour vegetable broth, water and diced tomatoes 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.

  3. Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.