By Nathan Haskins
In a medium-sized pot, heat the olive oil over medium heat.
Add the diced onions, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the cooked lentils to the pot and stir to combine with the vegetables.
Pour in the low-sodium vegetable or chicken broth and add the bay leaf and thyme. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to let the flavors meld together.
Remove the bay leaf, and season the soup with salt and black pepper to taste.
Serve the soup hot with a small whole-grain roll on the side.
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This Soup Vegetarian Low-Sodium Easy recipe is ready in 30 minutes and features cooked lentils, diced carrots, diced celery and other delicious ingredients. Contains 350 calories total.
In a medium-sized pot, heat the olive oil over medium heat.
Add the diced onions, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the cooked lentils to the pot and stir to combine with the vegetables.
Pour in the low-sodium vegetable or chicken broth and add the bay leaf and thyme. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to let the flavors meld together.
Remove the bay leaf, and season the soup with salt and black pepper to taste.
Serve the soup hot with a small whole-grain roll on the side.
Calories per Serving: 350
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