Description
This hearty lentil soup is warm, filling, and made with simple pantry staples. It’s a budget-friendly meal that’s easy to prep, delicious to eat, and perfect for leftovers.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup dry green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon salt
- 1 bay leaf (optional)
Instructions
- Step: Heat olive oil in a large pot over medium heat.
- Step: Add chopped onion, carrots, and celery.
- Step: Cook for about 5 minutes, until vegetables are softened.
- Step: Add minced garlic, dried thyme, and black pepper.
- Step: Stir and cook for 1 minute, until fragrant.
- Step: Add rinsed lentils, vegetable broth, and bay leaf if using.
- Step: Stir to combine.
- Step: Bring the soup to a boil over high heat.
- Step: Once boiling, reduce heat to low and cover the pot.
- Step: Simmer for 25 to 30 minutes, or until lentils are tender.
- Step: Remove the bay leaf.
- Step: Stir in salt and adjust to taste.
- Step: For a thicker soup, mash a portion with a spoon or use an immersion blender briefly.
- Step: Serve hot with optional toppings like parsley, cheese, or crusty bread.
Notes
Store in an airtight container in the fridge for up to 5 days. For freezing, cool completely and use freezer-safe containers. To thicken, blend a small portion of the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg