Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water. In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic, carrots, and celery; cook for five minutes until softened.
- Incorporate rinsed lentils, vegetable broth, and diced tomatoes. Season with cumin, salt, and pepper.
- Bring to a boil; reduce heat and simmer uncovered for about 30 minutes or until lentils are tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg