By Emily Grant
Rinse the lentils under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced carrots and celery to the pot. Sauté for another 5 minutes, stirring occasionally.
Add the rinsed lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for about 30 minutes or until the lentils are tender.
Season the soup with salt and pepper to taste, stirring thoroughly.
Remove the pot from heat and let it sit for a few minutes before serving. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a dollop of yogurt for added flavor.
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This Vegan Soup Gluten Free recipe is ready in 45 minutes and features lentils, onion, chopped, carrots, diced and other delicious ingredients. Contains 220 calories total.
Rinse the lentils under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced carrots and celery to the pot. Sauté for another 5 minutes, stirring occasionally.
Add the rinsed lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for about 30 minutes or until the lentils are tender.
Season the soup with salt and pepper to taste, stirring thoroughly.
Remove the pot from heat and let it sit for a few minutes before serving. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a dollop of yogurt for added flavor.
Calories per Serving: 220
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