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Italian Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 4Â carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 medium onion, cut into large chunks
- 1 tablespoon minced garlic
- 1 cup dry lentils
- 4 cups water
- 2 (15 ounce) cans Italian-style diced tomatoes
- 3 cubes chicken bouillon
- 1Â bay leaf
- ½ cup small pasta
- 1 medium zucchini, cut into large chunks
- 1 medium yellow squash, cut into large chunks
- 1 teaspoon dried basil, or to taste
- ½ teaspoon dried oregano, or to taste
- ground black pepper to taste
Directions
Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
Remove soup from heat and let sit for 30 minutes, covered.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Number of Servings: 6