Pantry-Powered Lentil and Vegetable Soup

A hearty, budget-friendly soup made with simple pantry staples and fresh vegetables, perfect for a comforting weeknight meal.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup dried green lentils
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Remove bay leaf. Season with salt and pepper to taste. Serve hot.