Vegan Lentil Soup | byron-nutrition

Ingredients

• 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