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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 carrots (medium, peeled and diced)
- 2 stalks celery (diced)
- 1/2 yellow onion (medium, diced)
- 2 garlic cloves (minced)
- ground black pepper
- kosher salt
- 1 1/2 cups French green lentils (or any lentils besides red, rinsed)
- 15 oz. diced tomatoes
- 6 cups vegetable stock
- 6 sprigs fresh thyme (about 1 teaspoon fresh thyme leaves)
- 1 Tbsp. balsamic vinegar
- sour cream (for serving, optional)
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Directions
- Heat oil and butter in a large saucepan or Dutch oven over medium heat until melted. Add celery, carrot, onion and cook, stirring occasionally until the vegetables have softened, about 7-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Season with several generous pinches of salt & pepper.
- Add tomatoes (with their juices), stock, lentils and thyme. Stir to combine. Bring to a simmer, which should take about 10 minutes. Once simmering, reduce heat to low and continue simmering, covered, until lentils and vegetables are soft, about 30 minutes.
- Using a stick blender, puree some of the soup to thicken it. Or using a regular blender, transfer about 2 cups soup to blender and puree until smooth. If soup is too thick, add more stock until it reaches desired consistency.
- Ladle soup into bowls and if desired, top with a dollop of sour cream.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium1340mg56% |
Potassium890mg25% |
Protein17g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber20g80% |
Sugars9g |
Vitamin A110% |
Vitamin C30% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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