- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 3/4 cup red lentils
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Heat the olive oil in a large pot over medium heat.
- Stir in onion, garlic, carrots and celery. Cook and stir until vegetables are tender.
- Stir in the lentils and broth. Bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Stir in the tomatoes with juice and season with basil and oregano.
- Simmer for an additional 15 minutes or until lentils are tender.
vegetarian
soup
lentil soup
vegetable soup