By Light Darko
Rinse the lentils under cold water and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
Add the diced carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the rinsed lentils and add the vegetable broth. Bring the mixture to a boil.
Once boiling, reduce heat to low and cover the pot. Let it simmer for about 25 minutes, or until the lentils are tender.
Season with salt and pepper to taste before serving.
Ladle the soup into bowls and serve warm, garnished with fresh herbs if desired.
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By Light Darko
This recipe is ready in 40 minutes and features Lentils, Carrots, Celery and other delicious ingredients. Contains 220 calories total.
Rinse the lentils under cold water and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
Add the diced carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the rinsed lentils and add the vegetable broth. Bring the mixture to a boil.
Once boiling, reduce heat to low and cover the pot. Let it simmer for about 25 minutes, or until the lentils are tender.
Season with salt and pepper to taste before serving.
Ladle the soup into bowls and serve warm, garnished with fresh herbs if desired.
Calories per Serving: 220
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