Lentil SoupCourse: SOUPS + STEWSDifficulty: Easy
1 onion – chopped
3 carrots – chopped
3 gloves garlic – pressed
1 can green chili (amount/heat personal choice)
14 oz diced tomatoes
4 cups vegetable broth
1 cup lentils
3 t herbs de provence
S & P to taste
1 T olive oil
- Prep all ingredients.
- In a large pot, I like to use a dutch oven, heat the olive oil then add carrots and onion to it. Let them soften for about 5 minutes then press the garlic in and stir until fragrant.
- Add the remaining ingredients in.
- Bring to a covered simmer, stirring occasionally, for 30 minutes.