Vegetable Lentil Soup (One-Pot)

Ingredients

• 1/2 cup Dried lentils (brown or green)
• 1 tbsp Olive oil
• 1/2 medium Onion, diced
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 2 cloves Garlic, minced
• 1 cup Mixed vegetables (e.g., zucchini and bell pepper)
• 1/2 cup Crushed tomatoes
• 2 cups Vegetable broth (or water)
• 1/2 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Dice onion, carrot, and celery; mince garlic; chop mixed vegetables.

2. 2

   In a one-pot saucepan, heat olive oil over medium heat. Sauté onion, carrot, and celery for about 5 minutes, until slightly softened. Add garlic and cook 30 seconds.

3. 3

   Add lentils, mixed vegetables, crushed tomatoes, vegetable broth, cumin, and oregano. Bring to a boil, then reduce to a gentle simmer.

4. 4

   Cook (25 minutes total cook time): Simmer uncovered until lentils are tender, about 20–25 minutes, stirring occasionally. If too thick, add a splash of water/broth.

5. 5

   Season to taste with salt and black pepper. Stir in lemon juice (if using) and serve hot.