Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, crushed
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep your veggies: Wash and chop the carrots, celery, onion, and garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Once hot, add onions and garlic; sauté until translucent (about 5 minutes).
- Add carrots and celery: Stir in the chopped vegetables; cook for an additional 5 minutes.
- Combine lentils and broth: Add rinsed lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and cover; let simmer for 30-35 minutes until lentils are tender.
- Taste & adjust seasonings: Before serving, taste the soup and adjust salt or pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 3g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg