Ingredients
Equipment
Method
Prep Work
- Rinse 1 1/4 cup of dried brown lentils under running water to remove any dust or impurities. Mince 6 cloves of garlic and chop 1 onion. Dice 2–3 celery stalks into small, even pieces. Peel 5–6 carrots and slice them into quarters, ensuring evenly sized pieces for consistent cooking.
Start Cooking
- Heat a cast iron Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 Tbsp. of olive oil and heat until shimmering. Sauté the garlic, onions, and celery for 4–5 minutes, stirring occasionally, until they are aromatic and slightly softened.
Building Flavor
- Add the carrots, along with 1/4 tsp. each of kosher salt and pepper. Continue sautéing for 5–6 minutes, stirring occasionally, to begin softening the carrots. Next, stir in the brown lentils and sauté for 1 minute to coat them in the aromatic mixture.
Make the Base
- Pour in 5 cups of vegetable broth, 2 cups of crushed tomatoes, 1 tsp. Italian seasoning, 1 tsp. sugar, and another 1/4 tsp. each of kosher salt and pepper. Stir well to combine. Bring this mixture to a boil over medium-high heat.
Simmer
- Once the soup reaches a boil, reduce the heat to maintain a low boil. Cover the pot with a lid and let it simmer for 45 minutes, checking every 20 minutes to stir and ensure proper cooking. By the end, the lentils and carrots should be tender but retain their shape. If the soup becomes too thick, feel free to thin it out with additional vegetable broth.
Serve
- Serve the soup with optional toppings like fresh minced herbs (chives, parsley, or cilantro) and enjoy with warm, crusty bread or crostini.
Nutrition
Notes
This soup freezes beautifully and is excellent for meal prep. Allow it to cool thoroughly before storing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.