By ashley park
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté until the vegetables are soft, about 5-7 minutes.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Pour in the 4 cups of vegetable broth and add the cooked lentils, thyme, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 25 minutes, stirring occasionally.
Season with salt and black pepper to taste. Remove the bay leaf.
Roughly chop the parsley and stir it into the soup. Simmer for an additional 5 minutes.
Ladle the hot soup into bowls. Serve each bowl with a small whole-grain roll on the side for dipping.
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This Soup Vegetarian Healthy Easy recipe is ready in 45 minutes and features cooked lentils, vegetable broth, carrot and other delicious ingredients. Contains 320 calories total.
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté until the vegetables are soft, about 5-7 minutes.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Pour in the 4 cups of vegetable broth and add the cooked lentils, thyme, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 25 minutes, stirring occasionally.
Season with salt and black pepper to taste. Remove the bay leaf.
Roughly chop the parsley and stir it into the soup. Simmer for an additional 5 minutes.
Ladle the hot soup into bowls. Serve each bowl with a small whole-grain roll on the side for dipping.
Calories per Serving: 320
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