Hearty Lentil Tomato Soup

Servings
Prep Time Cook Time
4  15 min 40 min

INGREDIENTS INSTRUCTIONS

1 TBSP olive oil Step 1

1 clove garlic minced Add 1 TBSP olive oil to a large pot over medium heat,
1/2 yellow onion chopped followed by minced garlic and onion. Stir often and
cook for about 5 minutes or until fragrant. Add the
2 medium carrots chopped
chopped carrot and celery with salt and pepper to
2 celery stick chopped taste. Cook for 5 minutes, until the veggies start to
soften.
24 oz can of diced tomatoes
2 1/2 cup broth or water
Step 2
1 TBSP tomato paste Then pour in the diced tomatoes, broth, tomato paste,
1 tsp oregano oregano, basil and more salt and pepper. Mix well and
bring the mixture to a boil, then reduce to a simmer
1 tsp basil dried
and let cook for about 15-20 minutes.
salt and pepper to taste
3/4 cup lentils Step 3
1 cup basil fresh leaves, chopped (optional) Meanwhile, cook the lentils according to the package
in a smaller pot on the side. Drain them when they're
bread of your choice, for serving
done cooking (they'll be soft to the bite, but not
mushy) and set aside.

Step 4
After the soup has cooked for 20 minutes taste and
adjust spices as needed. You may want to add more
salt or pepper. Use an immersion blender or transfer
half the soup to a blender. If using an immersion
blender, blend so that most of it is smooth, but there's
still some veggie chunks. If using a blender, transfer the
blended portion back to the pot and mix it together.

Step 5
Add the lentils to the soup and stir them in. If using
basil, add the chopped leaves to the soup and stir as
well.

Step 6
Assemble: divide the soup into 3-4 meal prep
containers depending on how much food you usually
eat. Top with more basil if desired. If you end up
making 4 meals out of this, you can freeze 1!