By Chef
Rinse the lentils under cold water, removing any debris or stones. Drain and set aside.
Dice the onion, carrot, and celery into small pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion to the pot and sauté for about 3-4 minutes until translucent.
Add the diced carrot and celery to the pot. Sauté for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the rinsed lentils and thyme. Cook for 1-2 minutes to toast the lentils slightly.
Pour in the 6 cups of vegetable broth. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste before serving. Stir well.
Serve hot, garnished with fresh herbs if desired.
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By Chef
This recipe is ready in 40 minutes and features Lentils, Carrot, Celery and other delicious ingredients. Contains 210 calories total.
Rinse the lentils under cold water, removing any debris or stones. Drain and set aside.
Dice the onion, carrot, and celery into small pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion to the pot and sauté for about 3-4 minutes until translucent.
Add the diced carrot and celery to the pot. Sauté for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the rinsed lentils and thyme. Cook for 1-2 minutes to toast the lentils slightly.
Pour in the 6 cups of vegetable broth. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste before serving. Stir well.
Serve hot, garnished with fresh herbs if desired.
Calories per Serving: 210
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