With a quick method and a variety of vegetables, this vegetarian Lentil Soup is a perfect weeknight family dinner!
– Reduced-sodium broth – Crushed canned tomatoes – Onion – Carrots – Brown lentils – Garlic – Thyme and bay leaves
Prep the vegetables. Heat olive oil in a medium pot over medium heat. And the onion, carrots, and garlic. Stir to coat with oil, and cook for about 6 minutes or until just starting to soften.
Add the tomatoes, broth, thyme, salt, and bay leaf. Stir, then cover, and bring to a boil. Remove cover, reduce heat to a simmer, and stir in the lentils.
Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes.
Serve warm. Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.
Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.