Print
Easy Lentil Soup (NO Broth!)
This easy lentil soup recipe is a delicious and comforting meal! It's mildly spiced, but perfectly hearty and filling.
Course Soup
Cuisine American
Keyword Gluten-Free, Grain-free, Vegetables
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 6 bowls
Calories 150kcal
- 2 Tablespoons olive oil
- 1 cup yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves
- ¾ cup lentils French, green, or brown all work
- ½ teaspoon cumin
- ½ teaspoon dried thyme or 1/2 Tablespoon fresh thyme
- 1 dried bay leaf
- 6 cups water
- 2 Tablespoons tomato paste
- 1 teaspoon sea salt plus more to taste
- black pepper to taste
- 3 Tablespoons fresh parsley chopped
- 1 Tablespoon apple cider vinegar
- freshly grated parmesan optional, for serving
Heat the oil in a large pot.
Add the onion, carrot, and celery and cook for 5 minutes until the vegetables have softened.
Add the garlic and cook for 30 seconds, just to bring out the flavor.
Stir in the lentils and spices, along with the bay leaf, water, and tomato paste.
Give everything a good stir and bring it all to a boil.
Reduce the heat to a gentle simmer, and let the soup cook for about 30-50 minutes (uncovered), until lentils are tender, but not mushy.
Stir in the parsley and vinegar.
Serve with freshly grated parmesan, if desired.
Weight Watchers points: 5
Adapted from Ina Garten
Calories: 150kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5.1g | Fiber: 8.7g | Sugar: 3.1g