This lentil soup recipe is so easy, comforting and good for you! It’s a perfect option for lunch, and it tastes even better the next day.

Lentils are a great source of plant-based protein … plus this soup packs a whopping 13 grams of fiber into one serving. It’ll keep you feeling full for hours!

Easy Lentil Soup
(Makes 6 to 8 servings)

2 tbsp extra virgin olive oil
1 cup (150 g) finely chopped onion
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 tsp kosher salt
1 pound (500 g) lentils, rinsed
1 15-oz (400 g) can of chopped tomatoes
6 cups (1.5 L) low-sodium vegetable broth
½ tsp each of cumin and coriander
Optional: fresh lemon
 and crumbled goat cheese

Over medium heat, drizzle the extra virgin olive oil in a Dutch oven or stock pot. When it’s hot, add the onion, carrot and celery and cook for about 8 minutes, until the onions are soft and translucent.

Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done, about 40 minutes.

You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup.

Optional: Serve topped with a splash of fresh lemon juice and 2 tbsp of goat cheese.

 

Enjoy this tasty soup on a cold day with some of your favorite people. Leave a comment below and let us know what you think!

 

Live Stronger For Today,

John Heringer

Chief Motivator, Method3 Fitness

 

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