By Brielle Adams
Rinse the lentils thoroughly under cold water and set aside.
Chop the carrot, celery, and onion into small, even pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the chopped carrot and celery to the pot. Sauté for another 5 minutes until they begin to soften.
Stir in the cooked lentils, vegetable stock, and an additional 1 cup of water. Bring to a boil.
Reduce heat to low, cover the pot, and let the soup simmer for about 25 minutes. Stir occasionally.
Season the soup with salt and black pepper to taste.
While the soup is simmering, preheat a grill pan or skillet over medium heat. Toast the slice of whole grain bread on both sides until it's crispy and golden brown.
Serve the lentil soup hot with the crusty whole grain bread on the side.
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This Vegetarian Soup Comfort Food Healthy recipe is ready in 45 minutes and features Dry lentils (cooked), Carrot, Celery and other delicious ingredients. Contains 350 calories total.
Rinse the lentils thoroughly under cold water and set aside.
Chop the carrot, celery, and onion into small, even pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the chopped carrot and celery to the pot. Sauté for another 5 minutes until they begin to soften.
Stir in the cooked lentils, vegetable stock, and an additional 1 cup of water. Bring to a boil.
Reduce heat to low, cover the pot, and let the soup simmer for about 25 minutes. Stir occasionally.
Season the soup with salt and black pepper to taste.
While the soup is simmering, preheat a grill pan or skillet over medium heat. Toast the slice of whole grain bread on both sides until it's crispy and golden brown.
Serve the lentil soup hot with the crusty whole grain bread on the side.
Calories per Serving: 350
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