Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon fresh thyme (or 1/3 teaspoon dried)
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prep all vegetables: wash and chop carrots, celery, onion, and mince garlic.
- In a large pot over medium heat, add olive oil. Sauté onions, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and lentils; cook for an additional minute.
- Add vegetable broth along with thyme and bay leaf. Bring to a boil then reduce heat to simmer for about 20-25 minutes until lentils are tender.
- Season with salt and pepper. Remove the bay leaf before serving.
- Serve hot with fresh herbs on top if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg