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Amelia’s 1 Lentil and Veggie Soup Perfection

Lentil and Veggie Soup
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A hearty and healthy Lentil and Veggie Soup, perfect for a clean-eating dinner. This recipe is a collaboration between Amelia and Jacob, designed for planners and creatives alike.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 8 cups vegetable broth
  • 1 1/2 cups brown or green lentils, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Stir in garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute more until fragrant.
  4. Pour in vegetable broth, add rinsed lentils, diced tomatoes, and bay leaf.
  5. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until lentils are tender.
  6. Remove bay leaf. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Find it online: https://tasteportfolio.com/lentil-and-veggie-soup-recipe/