Description
A warm and hearty lentil soup packed with flavor and nourishing ingredients, perfect for any season.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water to remove any dust or debris, then set them aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and celery. Sauté these vegetables for about 5-7 minutes until they are softened and fragrant.
- Stir in the minced garlic and cumin, cooking for an additional minute until the garlic becomes aromatic and slightly golden.
- Add the lentils, vegetable broth, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-35 minutes, or until the lentils are tender. Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Boiling
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg