By Javier Cuesta
Rinse and drain 1 cup of lentils. Set aside.
Dice 2 medium carrots, 2 stalks of celery, and 1 large onion. Mince 3 cloves of garlic.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in 1 can (15 oz) of tomato paste or canned tomatoes, and cook for about 2 minutes.
Add 6 cups of vegetable or chicken stock, the rinsed lentils, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for about 35-40 minutes, or until the lentils are tender.
While the soup is simmering, preheat your oven to 350°F (175°C). Place 4 whole-grain rolls on a baking sheet and bake for about 10 minutes, or until warmed through.
Prepare the side salad by washing and drying 4 cups of mixed greens. Toss them with your choice of dressing (optional).
Once the soup is ready, remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot with the warmed whole-grain rolls and mixed green salad on the side.
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This Soup Vegetarian Lunch Dinner recipe is ready in 1 hour 15 minutes and features Brown or green lentils, Carrots, Celery and other delicious ingredients. Contains 430 calories total.
Rinse and drain 1 cup of lentils. Set aside.
Dice 2 medium carrots, 2 stalks of celery, and 1 large onion. Mince 3 cloves of garlic.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in 1 can (15 oz) of tomato paste or canned tomatoes, and cook for about 2 minutes.
Add 6 cups of vegetable or chicken stock, the rinsed lentils, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for about 35-40 minutes, or until the lentils are tender.
While the soup is simmering, preheat your oven to 350°F (175°C). Place 4 whole-grain rolls on a baking sheet and bake for about 10 minutes, or until warmed through.
Prepare the side salad by washing and drying 4 cups of mixed greens. Toss them with your choice of dressing (optional).
Once the soup is ready, remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot with the warmed whole-grain rolls and mixed green salad on the side.
Calories per Serving: 430
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