Lentil Soup with Vegetables
A hearty and nutrient-dense vegetarian soup, perfect for a light lunch or dinner.
Nutrition per serving
Ingredients
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
In a large pot, sauté onion, carrots, and celery in a little olive oil until softened (about 5-7 minutes).
- 2
Add minced garlic and cook for 1 minute more.
- 3
Stir in rinsed lentils, vegetable broth, thyme, and rosemary.
- 4
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- 5
Season with salt and pepper to taste.
Smart substitutions
Swap
Brown or green lentils
Red lentils (will cook faster and break down more)
Swap
Vegetable broth
Chicken broth (if not vegetarian)
Storage & reheating
Store in an airtight container in the refrigerator for up to 5 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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