Rustic Tomato Lentil Soup
This is a quick and easy to prepare soup as lentils tend to cook more quickly than other beans, especially if you use canned lentils. You can alter this soup depending on your preference - seasoning it to your taste. Cooked lentils are high in calcium, potassium, zinc and iron.
Servings: 4 people
Equipment
- 1 large frying pan
Ingredients
- 4 cloves garlic or more to taste - minced
- 1 medium yellow onion diced
- 3 medium carrots diced
- 2 stalks celery diced
- 6 cups vegetable broth no or low-sodium
- 1 28 oz diced tomatoes including the juice
- 2 cups lentils cooked or canned
- black pepper to taste
- cayenne pepper to taste
- 1 cup pasta uncooked Ditalini or any small pasta - optional
- salt to taste - optional
Instructions
- In a large soup pot, saute garlic, onions and carrots on medium-high heat until onions are translucent. Add a little water or vegetable broth to keep the vegetables from sticking.
- Add the celery, vegetable broth, tomatoes, lentils, pepper, and cayenne and bring to a boil.
- Reduce heat to low and simmer for 20 minutes or until carrots are tender.
- Add pasta and simmer for 10 more minutes before serving.Optional - Season with salt to taste.