This lentil vegetable soup uses tarragon and thyme to add delicious flavors, and like pretty much any herb, they have been linked to some health benefits. A lot of these benefits are hard to pinpoint to specific herbs, so we aren’t completely sure if they’re true. What we do know is that they make this soup taste delicious! Although the soup takes about 75 minutes to prepare and cook, a lot of the cooking time is just allowing it to simmer, so you have some time to relax or get something else done while it finished cooking. We love making recipes that aren’t totally hands-on!
Lentil Vegetable Soup with Tarragon and Thyme
- 1 tbsp olive oil
- 1 large onion yellow, diced
- 1 large carrot diced
- 2 medium celery sticks, diced
- 4 garlic minced
- 2 tsp tarragon dried
- 1 tsp thyme dried
- 1 tsp smoked paprika
- 16 oz tomato can Italian-style
- 2 quarts vegetable broth low sodium
- 2 cups lentils
- 2 bay leaf
- salt and pepper to taste
- Heat 1 tbsp olive oil in a large soup pot over medium heat. Sauté the yellow onions, carrots, and celery for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika and cook for another 2 minutes. Add the tomatoes and stir to de-glaze the pot.
- Add the broth, lentils, bay leaves, salt and pepper. Cover and bring to a boil. Once soup is boiling, lower heat to a simmer and cook, covered, for about 45 minutes or until the lentils are tender.
- Add more water if it looks too thick or cook uncovered until desired thickness is reached if it is too thin. Serve with good, crusty bread.
Nutrition info is an estimate and may contain errors.
Rebecca Bitzer loves to empower Registered Dietitian Nutritionists (RDNs) and their clients. Co-author of Welcome to the Rebelution: Seven steps to the nutrition counseling practice of your dreams and Taste the Sweet Rebellion: Rebel against dieting.