Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 14.5 ounce can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until translucent (2–3 minutes). Stir in sliced carrots and celery, cooking for an additional minute. Mix in tomato paste and cook for 2–3 minutes.
- Add minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper. Sauté for about 1 minute to toast the spices.
- Stir in green lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Bring to a boil; reduce heat to medium and simmer for 20–30 minutes until lentils are tender. Adjust consistency with remaining water if needed.
- Remove bay leaves, mix in fresh lemon juice, and taste for seasoning before serving.
- Serve warm in bowls topped with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg