1/2 sweet onion, chopped
4 carrots, diced
4 stalks celery, chopped
4 cloves garlic, minced
2 teaspoons dried oregano
2 bay leaves
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (more if you like spicy food)
1 (28 ounce) can crushed tomatoes (Italian style is best)
2 cups dry lentils
6 cups veggie broth
Salt to taste (pink Himalayan is best)
Freshly ground black pepper to taste
1.In a large soup pot, heat up 2 cups of veggie broth. Add onions, garlic, carrots, and celery; cover, cook, and stir occasionally until veggies are tender.
2.Add remaining veggie broth, crushed tomatoes, lentils, and spices, and bring to a boil.
3.Reduce heat, and simmer until lentils are fully cooked (around an hour), stirring occasionally. When ready to serve, season to taste with salt and pepper.
Nutrition Information: (1 serving) - Calories: 131.7; Total fat: 1.1g; Saturated fat: 0.2g; Cholesterol: 0mg; Sodium: 521mg; Carbohydrates: 28.9g; Fiber: 6.1g; Sugar: 11.9g; Protein: 7.1g
* Recipe from Marybeth Mitcham, MPH
Last updated April 2, 2021