By Light Darko
Rinse the lentils under cold water and set aside.
Dice the onion, carrots, and celery stalks, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the lentils, add the vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Serve hot, optionally garnish with fresh parsley for added flavor.
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This Soup Vegetarian Main Course recipe is ready in 45 minutes and features lentils, onion, carrots and other delicious ingredients. Contains 180 calories total.
Rinse the lentils under cold water and set aside.
Dice the onion, carrots, and celery stalks, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the lentils, add the vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Serve hot, optionally garnish with fresh parsley for added flavor.
Calories per Serving: 180
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