Easy One-Pot Lentil Soup with Vegetables
This hearty, one-pot lentil soup is a comforting and nutritious meal packed with tender lentils and aromatic vegetables. It's a perfect budget-friendly dinner that delivers rich, savory flavor with minimal cleanup.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth low sodium
- 1 14.5 oz can diced tomatoes undrained
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools; add a splash of broth or water when reheating. Make-Ahead: This soup tastes even better the next day as the flavors meld. It also freezes beautifully for up to 3 months. Variations: Add a bay leaf during simmering for extra depth, or stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.