5-Ingredient Lentil Soup Recipe
Servings: 5
Calories: 420kcal
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 large onion , diced
- 2 large carrots , diced
- 3 cloves garlic , minced
- 2 cups (380 g) dry lentils, rinsed and picked over
- 6 cups (1.4 L) gluten-free vegetable broth
- 1½ teaspoons (9 g) kosher or fine sea salt
- ¾ teaspoon (1.7 g) freshly ground black pepper
- 1 tablespoon (15 mL) red wine vinegar
Instructions
- Heat the oil in a large stock pot over medium-high heat. Add the onions and carrots and sauté for 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add lentils, broth, salt, and pepper and bring to a boil. Reduce heat, put the lid on the pot, and simmer for 35-40 minutes or until the lentils are tender.
- Remove half of the soup from the pot, blend in a blender until smooth, and return to the pot. Heat for a few minutes, stir in the vinegar, and serve.
Nutrition
Calories: 420kcal | Carbohydrates: 66g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 1850mg | Potassium: 1021mg | Fiber: 30g | Sugar: 6g | Vitamin A: 4714IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 7mg