By Caitlin Howard
Rinse the lentils under cold water in a fine-mesh sieve to remove any debris and set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot, and sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
Add the rinsed lentils to the pot and stir well to combine with the vegetables.
Pour in the vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped herbs if desired.
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This Soup Vegetarian Vegan Healthy recipe is ready in 45 minutes and features lentils, carrot, diced, onion, diced and other delicious ingredients. Contains 350 calories total.
Rinse the lentils under cold water in a fine-mesh sieve to remove any debris and set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot, and sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
Add the rinsed lentils to the pot and stir well to combine with the vegetables.
Pour in the vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped herbs if desired.
Calories per Serving: 350
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