Easy Lentil Soup

Ingredients 6 items

• 1 cup dried lentils (brown or green), rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 carrots, peeled and diced (or 1 can diced carrots, drained)
• 4 cups water
• 2 tablespoons vegetable oil
• Optional: Garlic (fresh or powder), Cumin, Salt and pepper, A squeeze of lemon juice, Bread on the side for dipping

Equipment

• Large pot
• Knife and cutting board
• Can opener
• Stirring spoon

Allergens: None of the major allergens as written.

Instructions

1. Rinse the lentils in a strainer or colander under cold water. Pick out any small stones or debris.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion and carrots. Cook for 3–4 minutes, stirring occasionally, until the onion softens.
3. Add the diced tomatoes (with their juice), lentils, and water. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until the lentils are soft and the soup has thickened.
5. Season with salt, pepper, cumin, or garlic if you have them. The soup will thicken more as it cools.
6. Serve hot with bread on the side if available.