Italian Lentil Soup recipe
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Ingredients
- 1 tablespoon olive oil 4 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 1 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
Nutrition Info
- 217.3 caloriescarbohydrate: 36.8 gcholesterol: 0.3 mgfat: 3.1 gfiber: 14.1 gprotein: 11.8 gsaturatedFat: 0.5 gservingSize: -sodium: 894.6 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Italian Lentil Soup
Directions
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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.