By Emily Grant
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add diced carrot and celery to the pot. Continue to cook for another 5 minutes, stirring occasionally.
Stir in the rinsed lentils, vegetable broth, salt, black pepper, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low and cover. Let it simmer for 30 minutes or until the lentils are tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the lentil soup hot with slices of whole grain bread on the side.
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This Soup Vegetarian Healthy recipe is ready in 45 minutes and features lentils, carrot, diced, celery stalk, diced and other delicious ingredients. Contains 350 calories total.
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add diced carrot and celery to the pot. Continue to cook for another 5 minutes, stirring occasionally.
Stir in the rinsed lentils, vegetable broth, salt, black pepper, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low and cover. Let it simmer for 30 minutes or until the lentils are tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the lentil soup hot with slices of whole grain bread on the side.
Calories per Serving: 350
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