Tuscan Lentil Soup
This hearty soup combines pantry staples such as carrots, onions, celery and potatoes with fresh tomatoes and dry lentils and comes together in under an hour.
Servings 8 (click to scale)
Calories 160kcal
Ingredients
- 1 Tbsp olive oil
- 1 rib celery diced
- 1 each yellow onion diced
- 1 cup carrots diced
- 1 clove fresh garlic diced
- 6 cups low sodium vegetable broth
- 3/4 cup potato medium diced
- 1 cup dry lentils
- 16 oz. canned diced tomatoes, no added salt 1 can
- 1/2 each lemon zest
- 2 Tbsp fresh basil chopped
- 1/2 each fresh lemon juiced
Instructions
- Heat olive oil in a heavy bottom pot. Sauté celery, onions and carrots until tender. Add garlic and sauté until fragrant, about 1 minute.
- Add vegetable broth, potatoes and lentils. Bring to a boil, reduce heat, simmer and cook for 45 minutes, until lentils are tender.
- Add tomatoes, lemon zest, basil, salt and lemon juice. Simmer an additional 10 minutes. Serve warm.
Notes
Recipe originally featured in Flik blog.
Nutrition
Calories: 160kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 4g
