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–+ servings

Lentil Vegetable Soup with Tarragon and Thyme

With fall right around the corner this lentil vegetable soup is the ultimate comfort food!
Course Soups and Stews
Keyword Fall, Fiber, Meal prep, Vegan, Winter
Condition Cancer, Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 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

Instructions

  • 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

Carbohydrates: 34g | Protein: 13g | Fat: 2g | Sodium: 269mg | Potassium: 646mg | Fiber: 15g