Tuscan Lentil Soup
An easy, delicious, one-pot soup that's perfect for the chilly winter months
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 carrots chopped
- 2-3 small potatoes chopped, skin on
- 1 cup raw dried lentils brown or green, rinsed and picked through
- 2 cups tomato sauce or crushed tomatoes
- 1 small can of tomato paste 156 ml
- 1/2 red bell pepper diced
- 1 zucchini chopped
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 1 tsp dried parsley
- 1 carton vegetable broth 900 ml
- Salt and pepper to taste
Instructions
- In a large soup pot, saute the onion and garlic in the olive oil over medium-high heat
- Add the carrot, potato, and rinsed lentils and saute for a few minutes
- Add the red pepper and zucchini and saute for another minute
- Add the tomato sauce, tomato paste, broth, spices, and salt and pepper
- Turn down to medium-low, cover and simmer until lentils and veggies are tender
- Serve immediately with fresh bread for dipping! This soup also reheats really well for leftovers or meal-prep.