By Light Darko
Rinse the lentils under cold water and drain. Set aside.
Chop the carrots, celery, and onion into small, even pieces. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the lentils to the pot along with the vegetable broth, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are tender.
While the soup is simmering, toast the whole grain bread slices in a toaster or on a skillet until golden brown.
Once the lentils are tender, remove the bay leaf from the soup. Adjust seasoning with more salt and pepper if needed.
Serve the lentil soup hot with toasted whole grain bread on the side.
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This Soup Vegetarian Healthy recipe is ready in 45 minutes and features lentils, vegetable broth, carrots and other delicious ingredients. Contains 450 calories total.
Rinse the lentils under cold water and drain. Set aside.
Chop the carrots, celery, and onion into small, even pieces. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the lentils to the pot along with the vegetable broth, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are tender.
While the soup is simmering, toast the whole grain bread slices in a toaster or on a skillet until golden brown.
Once the lentils are tender, remove the bay leaf from the soup. Adjust seasoning with more salt and pepper if needed.
Serve the lentil soup hot with toasted whole grain bread on the side.
Calories per Serving: 450
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