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Prep Time
10 mins
Total Time
1 h
Serves
8

Ingredients

2 tbsp
olive oil
30 mL
1
onion, finely diced
3
carrots, peeled and finely diced
3
celery stalks, finely diced
2
garlic cloves, finely chopped
4 cups
vegetable broth
1 L
1 can
diced tomatoes
796 mL
1 cup
dried red lentils
250 mL
½ cup
coarsely chopped parsley, plus more for garnish
125 mL

Method

Step 1
Heat oil in a large saucepan over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, 10 min., or until onion starts to brown. Add garlic and cook 1 min., until golden.
Step 2
Pour vegetable broth, diced tomatoes and 2 cups (500 mL) water into saucepan. Stir in red lentils. Bring to a boil over high heat then reduce to a simmer; cover and cook 30 to 40 min., or until lentils and vegetables are tender.
Step 3
Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 ¼ cups/310 mL):
Calories:
160
Fat:
4 g
Carbs:
26 g
Fibre:
6 g
Sugar:
7 g
Protein:
9 g
Sodium:
660 mg