Nothing says wintertime comfort like a warm cup of simmering soup. Just knowing there’s a pot of soup waiting at home makes even the dreariest, coldest, wettest day better, right? This healthy soup is chock-full of veggies and packed with fiber-rich lentils. (My hubs is a vegetarian, so I am always concocting easy, delicious recipes, and this one gets thumbs up from everyone in our family.) Best of all, it makes tons, so you can chop and cook one day, then feast for several days after. Start the new year off with a warm, full belly with a touch of health to boot!
- 2 Tablespoons olive oil
- 1 onion chopped
- 2 stalks celery diced
- 3 carrots diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 14.5-ounce can crushed tomatoes
- 2 cups dried lentils
- 8 cups water
- Salt and pepper to taste
- In a large soup pan, heat the oil over medium heat. Add the onion, celery and carrots and sauté 5 minutes or until the onion is tender.
- Add the garlic and reduce the heat, stirring until the garlic is fragrant, about 2 minutes.
- Add the remaining ingredients and simmer for about an hour, stirring often.