By Light Darko
Rinse the lentils under cold water to remove any debris.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add minced garlic and sauté for another minute until fragrant.
Add diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Stir in the rinsed lentils, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
Remove the bay leaf. Season with salt and black pepper to taste.
Serve hot, optionally garnished with fresh parsley or a squeeze of lemon.
How did this recipe turn out? Let others know!
to rate this recipe
This Soup Vegetarian Vegan Gluten-Free recipe is ready in 45 minutes and features Lentils, Onion, diced, Carrots, diced and other delicious ingredients. Contains 250 calories total.
Rinse the lentils under cold water to remove any debris.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add minced garlic and sauté for another minute until fragrant.
Add diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Stir in the rinsed lentils, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
Remove the bay leaf. Season with salt and black pepper to taste.
Serve hot, optionally garnished with fresh parsley or a squeeze of lemon.
Calories per Serving: 250
Your Rating:
