By Nathan Haskins
Rinse the lentils thoroughly under cold water and set aside.
Dice the carrot, celery, and onion into small pieces. Mince the garlic.
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are soft (about 5-7 minutes).
Add the rinsed lentils to the saucepan. Stir in the vegetable or chicken stock and 2 cups of water.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes or until the lentils are tender.
While the soup is simmering, lightly toast the slice of crusty whole-grain bread until golden.
Check the soup for seasoning and adjust if necessary.
Once the lentils are fully cooked, remove the soup from heat and let it cool slightly before serving.
Serve the soup hot in bowls, accompanied by the toasted crusty whole-grain bread on the side.
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This Soup Vegetarian Comfort Food recipe is ready in 45 minutes and features dried lentils, carrot, celery stalk and other delicious ingredients. Contains 350 calories total.
Rinse the lentils thoroughly under cold water and set aside.
Dice the carrot, celery, and onion into small pieces. Mince the garlic.
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are soft (about 5-7 minutes).
Add the rinsed lentils to the saucepan. Stir in the vegetable or chicken stock and 2 cups of water.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes or until the lentils are tender.
While the soup is simmering, lightly toast the slice of crusty whole-grain bread until golden.
Check the soup for seasoning and adjust if necessary.
Once the lentils are fully cooked, remove the soup from heat and let it cool slightly before serving.
Serve the soup hot in bowls, accompanied by the toasted crusty whole-grain bread on the side.
Calories per Serving: 350
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