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One Pot Lentil Soup Dinner

Close-up of a steaming white bowl filled with rich, hearty One Pot Lentil Soup Dinner, garnished with fresh parsley.
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Prepare a hearty and nutritious lentil soup dinner using only one pot for simple cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, and oregano. Add the bay leaf.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the lentils are tender.
  6. Remove and discard the bay leaf. Season with salt and pepper to your preference.
  7. Stir in the lemon juice, if using. Serve hot.

Notes

  • For a thicker soup, mash about 1 cup of the soup against the side of the pot with a spoon before serving.
  • You can add 1 cup of chopped spinach during the last 5 minutes of cooking for extra greens.
  • This soup keeps well in the refrigerator for up to 4 days.

Nutrition

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