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Vegetable Lentil Soup

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May 5, 2015

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

  • 2 Tbsp. (30 mL) olive oil
  • ½ cup (125 mL) minced yellow onion
  • 2 cups (500 mL) diced frozen carrots
  • 2 tsp. (10 mL) minced garlic
  • 1 14 oz. (425 g) can diced tomatoes
  • 4 cups (1 L) lower sodium vegetable broth
  • 1 bay leaf
  • 1 cup (250 mL) lentils
  • ¼ cup (50 mL) minced fresh parsley
  • salt and pepper, to taste

Directions

  1. In a large saucepan, heat olive oil over medium heat, add onions and carrots, cook until softened, about 10 minutes.
  2. Add the garlic and cook for 1–2 minutes, stirring occasionally. Stir in the tomatoes, and cook for 5 minutes.
  3. Stir in broth and bay leaf and bring to a boil. Add lentils, reduce heat and simmer about 5 minutes or until the lentils are just tender. Cover and let stand for 2 minutes.
  4. Stir in the parsley and salt and pepper before serving.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 5 PDF (1.1Mb)

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