By Penny McDowell
Dice the carrot, celery, and onion into small pieces. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic to the pot. Sauté until vegetables are tender, about 5-7 minutes.
Add the cooked lentils, vegetable broth, and bay leaf to the pot. Stir to combine all ingredients.
Season the soup with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. Stir occasionally.
Remove the bay leaf from the soup. Adjust seasoning with additional salt and pepper if needed.
Serve the lentil soup hot, accompanied by the whole-grain roll on the side.
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This Soup Vegetarian Healthy recipe is ready in 30 minutes and features Cooked lentils, Vegetable broth, Carrot and other delicious ingredients. Contains 320 calories total.
Dice the carrot, celery, and onion into small pieces. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic to the pot. Sauté until vegetables are tender, about 5-7 minutes.
Add the cooked lentils, vegetable broth, and bay leaf to the pot. Stir to combine all ingredients.
Season the soup with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. Stir occasionally.
Remove the bay leaf from the soup. Adjust seasoning with additional salt and pepper if needed.
Serve the lentil soup hot, accompanied by the whole-grain roll on the side.
Calories per Serving: 320
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