Chunky Vegetable Lentil Soup

This vegetarian soup is a hearty and delicious meal to enjoy as the weather gets colder.

Course Appetizers and Snacks, Soups and Stews

Cuisine American, Gluten Free, Vegetarian

Keyword Budget-friendly, Fall, Fiber, Meal prep, Vegan, Winter

Cooking Method Stove Top

Condition Cancer, Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

2 cups vegetable broth reduced sodium
1 cup carrot chopped
1 can canned tomatoes diced
1 can lentils drained and rinsed. Can substitute: Trader Joe’s package steamed lentils, drained and rinsed can be used instead of canned lentils. One package is the equivalent of 2 cups of lentils
2 tsp garlic minced
1 tsp basil
1/2 tsp thyme dried, ground
1/2 tsp cumin ground

In a large pan, bring vegetable broth to a boil over high heat.
Add carrots, reduce heat to medium, and cook covered for 10 minutes.
Add tomatoes, lentils, garlic, basil, thyme, and cumin. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until carrots are tender.