Lentil Soup
This lentil soup recipe is a testament to the power of simple, wholesome ingredients. I’ve always been drawn to hearty, comforting soups, especially during the colder months. There’s something incredibly satisfying about a warm bowl of soup on a chilly day.
Ingredients
- 1 cup green or brown lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Let’s make this hearty and flavorful lentil soup!
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot.
Sauté the vegetables until softened, about 5 minutes, stirring occasionally.
Step 2: Add Garlic
Add the minced garlic to the pot and cook for another minute, until fragrant.
Step 3: Add Remaining Ingredients
Add the lentils, vegetable broth, diced tomatoes, bay leaf, and thyme to the pot.
Step 4: Bring to a Boil
Bring the mixture to a boil over high heat.
Step 5: Simmer
Once boiling, reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Step 6: Season and Serve
Season the soup with salt and pepper to taste.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!
Find it online: https://dailyfoodjournal.net/lentil-soup/