By Miriam Klein
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the diced carrots and celery. Cook for 3-4 minutes until they begin to soften.
Add the rinsed lentils, vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes, or until the lentils are tender.
Taste the soup and adjust seasoning as necessary. Remove and discard the bay leaf.
Warm up the whole-grain rolls in an oven at 350°F (175°C) for about 5-10 minutes before serving.
Serve the hot soup in bowls, accompanied by the warm whole-grain rolls.
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By Miriam Klein
This Soup Vegetarian Main Course recipe is ready in 45 minutes and features dry lentils, carrots, diced, celery stalks, diced and other delicious ingredients. Contains 450 calories total.
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the diced carrots and celery. Cook for 3-4 minutes until they begin to soften.
Add the rinsed lentils, vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes, or until the lentils are tender.
Taste the soup and adjust seasoning as necessary. Remove and discard the bay leaf.
Warm up the whole-grain rolls in an oven at 350°F (175°C) for about 5-10 minutes before serving.
Serve the hot soup in bowls, accompanied by the warm whole-grain rolls.
Calories per Serving: 450
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