Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion, diced
- 1/2 cup celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, reduced sodium
- 1 15 oz. can of diced tomatoes
- 1 15 oz. can of cannellini beans, rinsed and drained
- 1 cup mixed dry lentils(brown, green and black)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3/4 tea. salt
- 1/2 tea. ground black pepper
- 2 tablespoons fresh dill, chopped
- 1 1/2 tea. red wine vinegar
Preparation
- Heat oil in a large heavy pot over medium heat. Add onions, celery and carrots; cook stirring occasionally, until softened, 4 to 5 min. Add garlic and cook until fragrant, about 1 minute. Stir in broth, diced tomatoes, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium high heat; reduce to a simmer. Cover and simmer until lentils are tender, about 30 minutes. Remove from heat and stir in dill and vinegar. Serve with additional dill if desired.
Categories
- Dinner
- Lunch
- Soup
- Plant-Based Protein
- Vegetable
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegan
- GI
- MHealthy