Print
Ingredients
Scale
- 1 ½ tablespoons olive oil, plus more to drizzle
- 1 onion, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 3–4 garlic cloves, minced
- 1 lb (450 grams) sweet potatoes, peeled and diced
- 1 cup (200 grams) brown or green lentils, rinsed
- 5½ cups low-sodium vegetable broth
- ¼ cup tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- ½ teaspoon thyme or Italian seasoning
- 1 bay leaf
- ¾ teaspoon fine salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; stir until translucent.
- Mix in minced garlic and cook until fragrant.
- Add sweet potatoes, lentils, vegetable broth, tomato paste, and seasonings; stir to combine.
- Bring to a boil, then reduce heat to simmer for 25-30 minutes.
- Taste and adjust seasoning as needed.
- For creaminess, blend a cup of the soup and return to pot if desired.
- Serve hot, optionally garnishing with cheese and olive oil.
Notes
Rinse lentils before adding to remove debris.
Customize herbs for freshness according to preference.
Add red pepper flakes during cooking for spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 3
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 8
- Cholesterol: 0