Easy Lentil Soup

This lentil soup recipe is so easy, comforting and so good for you! It’s a perfect option for lunch, and it tastes even better the next day. 
Lentils are a great source of plant-based protein … plus this soup packs a whopping 13 grams of fiber into one serving (which will keep you going!). And it’ll keep you feeling full for hours! ​

Easy Lentil Soup 🥣🍅🥕
(Makes 6 to 8 servings)

• 2 tbsp olive oil
• 1 cup (150 g) finely chopped onion
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tsp kosher salt
• 1 pound (500 g) lentils, rinsed
• 1 15-oz (400 g) can of chopped tomatoes
• 6 cups (1.5 L) low-sodium vegetable broth
• ½ tsp each of cumin and coriander
• Optional: fresh lemon and garnish with your herb of choice

Over medium heat, drizzle the olive oil in a Dutch oven or stock pot. When it’s hot, add the onion, carrot and celery and cook for about 8 minutes, until the onions are soft and translucent. 
Add the garlic cloves and saute for about 1 minute. Next add the lentils, chopped tomatoes, broth and spices, stirring to combine. Bring to a boil and then reduce heat to low, and cook until the lentils are done, about 40 minutes. 
You can serve as-is, or if you want a smoother consistency, use an immersion blender to puree the soup. Optional: Serve topped with a splash of fresh lemon juice and your choice of fresh herb.