Description
A nutritious and hearty lentil soup packed with vegetables, perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, peeled and cubed
- 1 parsnip, diced
- 2 cloves garlic, minced
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the carrots, potatoes, and parsnip; cook for 5 minutes until softened.
- Add the minced garlic and cook for another minute until aromatic.
- Stir in the green lentils, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until the lentils and vegetables are tender.
- Adjust seasoning to taste.
- Serve warm, garnished with fresh parsley.
Notes
- You can customize the vegetables based on your preference or what you have on hand.
- This soup can be stored in the refrigerator for up to 4 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg