By Linga Parvathiii
Rinse the brown lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the tomato base to the pot and stir to combine with the vegetables.
Add the rinsed lentils to the pot along with water, mixed herbs, salt, black pepper, and the bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender. Stir occasionally.
While the soup is simmering, lightly toast the whole-grain bread slices to serve on the side.
Once the lentils are tender, remove the bay leaf from the soup. Adjust the seasoning with more salt and pepper if needed.
Serve the hot lentil soup with the toasted whole-grain bread on the side. Enjoy!
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This Soup Mediterranean Vegetarian recipe is ready in 45 minutes and features Brown lentils, Tomato base, Onion and other delicious ingredients. Contains 400 calories total.
Rinse the brown lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the tomato base to the pot and stir to combine with the vegetables.
Add the rinsed lentils to the pot along with water, mixed herbs, salt, black pepper, and the bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender. Stir occasionally.
While the soup is simmering, lightly toast the whole-grain bread slices to serve on the side.
Once the lentils are tender, remove the bay leaf from the soup. Adjust the seasoning with more salt and pepper if needed.
Serve the hot lentil soup with the toasted whole-grain bread on the side. Enjoy!
Calories per Serving: 400
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