Lentil and vegetable soup is a healthy and satisfying meal that’s perfect for any time of the year. It’s packed with protein, fiber, and nutrients, making it a great option for anyone looking to eat healthier. In this recipe, we’ll be sautéing mixed veggies in olive oil, adding lentils and vegetable broth, and simmering it all together for a delicious soup that’s sure to warm you up on a chilly day.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup lentils, rinsed and drained
- 4 cups vegetable broth
- 1 bay leaf
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and cook for 5-7 minutes, or until the veggies start to soften.
Add the garlic, thyme, rosemary, salt, and black pepper and cook for an additional 1-2 minutes, or until fragrant.
Add the lentils, vegetable broth, and bay leaf to the pot and bring to a boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the lentils are tender.
Remove the bay leaf and serve the soup hot.
This lentil and vegetable soup is an easy and delicious way to add more plant-based protein to your diet. It’s packed with nutritious veggies and lentils, and it’s a great option for a quick and easy weeknight meal. Plus, it’s perfect for leftovers and can be enjoyed for lunch the next day. Try it out and see how delicious healthy eating can be!