By ashley park
Peel and finely chop the onion and garlic. Clean and dice the carrot and celery stalk into small, even pieces.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until the onion is translucent and fragrant.
Add the diced carrot and celery to the pot, and cook for another 5 minutes until the vegetables start to soften.
Add the cooked lentils to the pot, stir well and cook for 2 minutes to incorporate the flavors.
Pour in the vegetable broth and add a bay leaf. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Remove the bay leaf, then season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Serve the hot lentil soup in bowls with the whole-grain roll on the side. For an extra touch, drizzle a little olive oil on top of the soup before serving.
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This Soup Vegetarian Lunch Dinner recipe is ready in 35 minutes and features cooked lentils, carrot, celery stalk and other delicious ingredients. Contains 350 calories total.
Peel and finely chop the onion and garlic. Clean and dice the carrot and celery stalk into small, even pieces.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until the onion is translucent and fragrant.
Add the diced carrot and celery to the pot, and cook for another 5 minutes until the vegetables start to soften.
Add the cooked lentils to the pot, stir well and cook for 2 minutes to incorporate the flavors.
Pour in the vegetable broth and add a bay leaf. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Remove the bay leaf, then season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Serve the hot lentil soup in bowls with the whole-grain roll on the side. For an extra touch, drizzle a little olive oil on top of the soup before serving.
Calories per Serving: 350
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