Servings: 4 servings
Calories: 250kcal
Equipment
- Large pot
Ingredients
Soup Base
- 1 cup Lentils Rinsed and drained
- 2 medium Carrots Chopped
- 2 stalks Celery Chopped
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 4 cups Vegetable broth Can substitute with water
Seasoning
- 1 tsp Thyme Fresh preferred
- 2 Bay leaves Remove before serving
- to taste Salt
- to taste Pepper
Optional Add-ins
- 2 cups Spinach or Kale Fresh
- 1 can Tomatoes Diced, optional
Instructions
Cooking Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent.
- Mix in the carrots and celery, cooking for another 3-4 minutes.
- Stir in the rinsed lentils, ensuring they’re well-coated with the onion and vegetable mixture.
- Add the vegetable broth, along with the bay leaves and thyme. Bring to a gentle boil, then reduce to a simmer. Cook for about 25-30 minutes until the lentils are tender.
- Remove the bay leaves, taste the soup, and adjust seasoning with salt and pepper.
- For added nutrition, stir in spinach or kale during the last 5 minutes of cooking.
Notes
Drizzle with olive oil before serving for a glossy finish.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 40g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 800mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
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