- 2 tablespoons extra-virgin olive oil
- 1 ½ cups chopped yellow onions
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 tablespoons no-salt-added tomato paste
- 4 cups reduced-sodium vegetable broth
- 1 cup water
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed
- 1 cup mixed dry lentils (brown, green and black)
- ½ cup chopped sun-dried tomatoes in oil, drained
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 ½ teaspoons red-wine vinegar
- Step 1Heat 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.
- Step 2Stir 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.
- Step 3Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.
about 1 cup
272 calories; fat 7g; sodium 487mg; carbohydrates 42g; dietary fiber 9g; protein 13g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 4618IU.