By Jennifer Bridges
Rinse 150 g of dried lentils under cold water and set aside. Alternatively, use 300 g of cooked lentils if pre-cooked.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the diced carrot, diced celery, and diced onion to the pot.
Sauté the vegetables for about 5 minutes or until they begin to soften. Add the minced garlic and sauté for an additional minute.
Add the diced tomatoes to the pot and stir. Cook for another 3 minutes.
Pour in 1 liter of vegetable stock and add the rinsed lentils (or 300 g of cooked lentils), 1 tbsp of mixed herbs, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender. If using cooked lentils, simmer for 15 minutes.
While the soup is cooking, prepare the salad by tossing 150 g of mixed greens with 3 tbsp of vinaigrette in a bowl.
Once the soup is ready, taste and adjust the seasoning if necessary. Serve the soup hot with the side salad.
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This Soup Vegetarian Healthy Lunch Dinner recipe is ready in 45 minutes and features dried lentils, olive oil, carrot and other delicious ingredients. Contains 500 calories total.
Rinse 150 g of dried lentils under cold water and set aside. Alternatively, use 300 g of cooked lentils if pre-cooked.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the diced carrot, diced celery, and diced onion to the pot.
Sauté the vegetables for about 5 minutes or until they begin to soften. Add the minced garlic and sauté for an additional minute.
Add the diced tomatoes to the pot and stir. Cook for another 3 minutes.
Pour in 1 liter of vegetable stock and add the rinsed lentils (or 300 g of cooked lentils), 1 tbsp of mixed herbs, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender. If using cooked lentils, simmer for 15 minutes.
While the soup is cooking, prepare the salad by tossing 150 g of mixed greens with 3 tbsp of vinaigrette in a bowl.
Once the soup is ready, taste and adjust the seasoning if necessary. Serve the soup hot with the side salad.
Calories per Serving: 500
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