By Blaire
Rinse the brown lentils under cold water and set aside.
In a large pot, heat 1 tablespoon of oil over medium heat. Add the carrot, celery, and onion mirepoix and sauté until the vegetables are tender, about 5-7 minutes.
Add the rinsed lentils and 4 cups of vegetable stock to the pot. Stir well to combine.
Add the herbs to the pot and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or herbs as desired.
Serve the lentil soup hot, accompanied by a small whole-grain roll on the side.
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This Soup Vegetarian Main Course recipe is ready in 45 minutes and features Brown lentils, Carrot, celery, and onion mirepoix, Vegetable stock and other delicious ingredients. Contains 350 calories total.
Rinse the brown lentils under cold water and set aside.
In a large pot, heat 1 tablespoon of oil over medium heat. Add the carrot, celery, and onion mirepoix and sauté until the vegetables are tender, about 5-7 minutes.
Add the rinsed lentils and 4 cups of vegetable stock to the pot. Stir well to combine.
Add the herbs to the pot and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or herbs as desired.
Serve the lentil soup hot, accompanied by a small whole-grain roll on the side.
Calories per Serving: 350
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