Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 3 cloves garlic (minced)
- 2 cups dry green lentils (sorted and rinsed)
- 1 can crushed tomatoes (14.5 ounces)
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté diced onion for 2–3 minutes until translucent.
- Add sliced carrots and celery; sauté for an additional minute. Stir in minced garlic and tomato paste; cook for another 2–3 minutes.
- Incorporate spices: Italian seasoning, paprika, cumin, bay leaves, and black pepper. Sauté for 1 minute to release their flavors.
- Add lentils, crushed tomatoes, vegetable broth, and water. Bring to a boil; reduce heat to medium and simmer for 20–30 minutes until lentils are tender.
- Remove bay leaves, stir in lemon juice, and adjust seasonings. Serve warm garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg