By Chef
Rinse the lentils under cold water and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Chop the onion and carrot into small pieces. Add them to the pot and sauté for about 5-7 minutes until softened.
Mince the garlic cloves and add them to the pot. Sauté for 1-2 minutes until fragrant.
Add the rinsed lentils, 4 cups of vegetable broth, salt, and black pepper to the pot. Stir well.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot.
Simmer the soup for about 25-30 minutes, or until the lentils are tender.
Taste and adjust seasoning if needed. If the soup is too thick, add more vegetable broth or water to reach desired consistency.
Serve the lentil soup hot with crusty bread on the side for dipping.
How did this recipe turn out? Let others know!
to rate this recipe
By Chef
This recipe is ready in 45 minutes and features Lentils, Carrot, Onion and other delicious ingredients. Contains 250 calories total.
Rinse the lentils under cold water and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Chop the onion and carrot into small pieces. Add them to the pot and sauté for about 5-7 minutes until softened.
Mince the garlic cloves and add them to the pot. Sauté for 1-2 minutes until fragrant.
Add the rinsed lentils, 4 cups of vegetable broth, salt, and black pepper to the pot. Stir well.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot.
Simmer the soup for about 25-30 minutes, or until the lentils are tender.
Taste and adjust seasoning if needed. If the soup is too thick, add more vegetable broth or water to reach desired consistency.
Serve the lentil soup hot with crusty bread on the side for dipping.
Calories per Serving: 250
Your Rating:
