By Caitlin Howard
Rinse the lentils thoroughly under cold water and set aside.
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Add the rinsed lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable broth, then add the thyme, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes or until the lentils are tender, stirring occasionally.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh herbs if desired.
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This Soup Vegetarian Healthy recipe is ready in 45 minutes and features lentils, vegetable broth, thyme and other delicious ingredients. Contains 200 calories total.
Rinse the lentils thoroughly under cold water and set aside.
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Add the rinsed lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable broth, then add the thyme, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes or until the lentils are tender, stirring occasionally.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh herbs if desired.
Calories per Serving: 200
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