Name: Gluten-free lentil and vegetable soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tbsp Olive oil; 1 Onion (Diced); 2 Cloves of garlic (Minced); 2 cups Vegetable broth; 1 Can diced tomatoes; 1 cup Dried green or brown lentils (Rinsed); 2 cups Water; 1 cup Diced carrots; 1 cup Diced celery; 1 cup Diced potatoes; 2 tbsp Tomato paste; 1 tsp Diced thyme; Salt and pepper to taste

Gluten-free lentil and vegetable soup

Jack

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Soup

Cuisine American

Calories 250 kcal

Ingredients

1 tbsp Olive oil
1 Onion Diced
2 Cloves of garlic Minced
2 cups Vegetable broth
1 Can diced tomatoes
1 cup Dried green or brown lentils Rinsed
2 cups Water
1 cup Diced carrots
1 cup Diced celery
1 cup Diced potatoes
2 tbsp Tomato paste
1 tsp Diced thyme
Salt and pepper to taste

Instructions

In a large pot, heat the olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes
Add vegetable broth, diced tomatoes, lentils, water, carrots, celery, potatoes, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until the lentils aretender.
Using an immersion blender or regular blender, puree the soup to the desired consistency.
Serve hot and enjoy!

Notes

Nutrition value

Calories: 250

Fat: 5g

Protein: 12g Carbohydrates: 42g

Fiber: 14g

Keyword soup, vegetable soup

Gluten-free lentil and vegetable soup