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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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