Hearty Lentil and Vegetable Soup

Ingredients

• 2 yemek kaşığı zeytinyağı · 404 kcal
• 1 adet büyük boy soğan, doğranmış · 96 kcal
• 3 adet orta boy havuç, ince küp doğranmış · 118 kcal
• 1/4 çay kaşığı pul biber
• 3 diş sarımsak, ezilmiş · 21 kcal
• 1 kutu (400g) doğranmış domates konservesi · 283 kcal
• 1 adet defne yaprağı
• 1 tatlı kaşığı tuz
• 1 tatlı kaşığı karabiber
• 2 su bardağı kuru yeşil mercimek, yıkanmış · 830 kcal
• 8 su bardağı düşük sodyumlu sebze suyu · 308 kcal

Method

1. Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, diced carrots, minced garlic, and red pepper flakes until the vegetables begin to soften, about 5 to 7 minutes.
2. Stir in the diced tomatoes, bay leaf, salt, and black pepper. Cook for another 2 to 3 minutes, stirring occasionally to combine the flavors.
3. Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the lentils are tender, about 30 minutes.
4. Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if desired. Serve hot.

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