By Sydney Battle
Finely dice the carrot, celery, and onion. Mince the garlic clove.
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrot, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.
Add the 150 g of cooked lentils to the pot, and stir to combine with the vegetables.
Pour in the 400 ml of vegetable broth, and bring to a gentle simmer. Season with salt and black pepper to taste.
Let the soup simmer for about 20-25 minutes, stirring occasionally, to allow flavors to meld together.
Taste and adjust seasoning if needed. If the soup is too thick, add a little more water or broth to reach desired consistency.
While the soup is simmering, toast the slice of whole-grain bread to your preference.
Serve the lentil soup hot with the toasted whole-grain bread on the side.
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This Soup Vegan Vegetarian Lunch Dinner recipe is ready in 45 minutes and features cooked lentils, carrot, celery stalk and other delicious ingredients. Contains 350 calories total.
Finely dice the carrot, celery, and onion. Mince the garlic clove.
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrot, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.
Add the 150 g of cooked lentils to the pot, and stir to combine with the vegetables.
Pour in the 400 ml of vegetable broth, and bring to a gentle simmer. Season with salt and black pepper to taste.
Let the soup simmer for about 20-25 minutes, stirring occasionally, to allow flavors to meld together.
Taste and adjust seasoning if needed. If the soup is too thick, add a little more water or broth to reach desired consistency.
While the soup is simmering, toast the slice of whole-grain bread to your preference.
Serve the lentil soup hot with the toasted whole-grain bread on the side.
Calories per Serving: 350
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