Vegan Mediterranean Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Carrots

  Raw

  1 cup chopped or 128g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Soup, Swanson, vegetable broth

  4 cup or 880g

• Water

  Plain, clean water

  1 cup or 237g

• Navy beans

  Mature seeds, canned

  1 can (15 oz) or 425g

• Lentils

  Raw

  1 cup or 192g

• Sun-dried tomatoes

  ½ cup or 27g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Dill

  Fresh

  1 tbsp or 0.6g

• Red wine vinegar

  1 ½ tsp or 8g

Directions

1. Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
2. Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
3. Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.
4. (source: https://www.eatingwell.com/recipe/7873236/vegan-mediterranean-lentil-soup/)

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