By Chef
Rinse the lentils under cold water and set aside.
Peel and dice the carrots, potato, and onion into small, uniform pieces.
Mince the garlic cloves finely.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic to the pot and sauté for about 3 minutes until the onions become translucent.
Add the diced carrots and potato to the pot, stirring occasionally, and cook for another 5 minutes.
Stir in the rinsed lentils and add the thyme, stirring to combine all ingredients.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils and vegetables are tender.
Season with salt and pepper to taste before serving.
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This Vegetarian Soup Stew recipe is ready in 45 minutes and features lentils, carrots, potato and other delicious ingredients. Contains 250 calories total.
Rinse the lentils under cold water and set aside.
Peel and dice the carrots, potato, and onion into small, uniform pieces.
Mince the garlic cloves finely.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic to the pot and sauté for about 3 minutes until the onions become translucent.
Add the diced carrots and potato to the pot, stirring occasionally, and cook for another 5 minutes.
Stir in the rinsed lentils and add the thyme, stirring to combine all ingredients.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils and vegetables are tender.
Season with salt and pepper to taste before serving.
Calories per Serving: 250
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