Lentil Soup
Lentil Soup
- 1 medium celery
- 2 medium carrots
- 1 half onion
- 1 garlic glove
- 1 L vegetable broth
- 1 15 ounce can, diced tomatoes
- 1 cup lentils
- Chop 1 medium celery stalk small
- Peel and chop 2 medium carrots small
- Chop 1/2 medium onion
- Chop 1 medium garlic clove
- Heat the oil in a large saucepan over medium heat
- Add the celery, carrots and onion
- Cook until the vegetables have softened, about 10 minutes
- Add in the garlic and cook for 2 minutes
- Season with salt, pepper and paprika
- Add 1 liter vegetable broth
- Add 1 (15-ounce) can diced tomatoes with their juices
- Add 1 cups lentils (any color except red)
- Stir to combine
- Cover and cook for about 40 minutes, until the lentils and vegetables are soft
- Taste and add seasoning as needed