By Chef
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add 1/2 cup diced onion and sauté for 3-4 minutes until the onion is translucent.
Stir in 1/2 cup diced carrots and 1/2 cup diced celery. Cook for an additional 5 minutes, stirring occasionally.
Add 1 cup of cooked lentils, 2 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of thyme, and 1 bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
After 20 minutes, taste and adjust seasonings if necessary. Remove the bay leaf before serving.
Ladle the soup into bowls and enjoy hot!
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By Chef
This recipe is ready in 40 minutes and features cooked lentils, diced carrots, diced celery and other delicious ingredients. Contains 250 calories total.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add 1/2 cup diced onion and sauté for 3-4 minutes until the onion is translucent.
Stir in 1/2 cup diced carrots and 1/2 cup diced celery. Cook for an additional 5 minutes, stirring occasionally.
Add 1 cup of cooked lentils, 2 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of thyme, and 1 bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
After 20 minutes, taste and adjust seasonings if necessary. Remove the bay leaf before serving.
Ladle the soup into bowls and enjoy hot!
Calories per Serving: 250
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