Description
Tasty and hearty soup that’s filling enough to be served as a meal
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 can of diced tomatoes
- 6 cups reduced sodium chicken stock
- 2 tbsp dried parsley
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 potato, chopped
- 1 Can Lentils
- salt & pepper to taste
Instructions
- Heat oil in a heavy pot. Add Chopped onion, and cook for 5 minutes or until translucent
- Add tomatoes, stock, parsley, basil, oregano, carrots, celery, and potato
- Bring mixture to a boil, lower heat and simmer 15-20 mins or until potatoes are almost tender
- Stir in lentils. Add salt, and pepper to taste. Simmer for about 15 minutes longer.
Notes
- Lentils come in many colours –red, brown, and green
- Canned lentils are already cooked and are a convenient way to add protein to soups, casseroles and salads. Left over soup can be store in the refrigerator for 3-4 days, or frozen for 2 months.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 6