Description
A hearty high protein vegetable soup that warms you from the inside out.
Ingredients
Scale
- 1 cup lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until soft.
- Stir in garlic, zucchini, and bell pepper. Cook for another 3-4 minutes.
- Add lentils, vegetable broth, diced tomatoes, thyme, and oregano.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute lentils with chickpeas for a different flavor.
- Use low-sodium broth if you are watching your salt intake.
- Add any seasonal vegetables you have on hand.
- This soup freezes well for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: high protein vegetable soup, lentil soup, healthy soup, vegetarian soup