A bowl of this flavorful soup loaded with flavors and goodness of protein makes a perfect meal.
Ingredients:
- 1 cup dried lentils (green or brown), rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5-7 minutes until vegetables begin to soften. Add minced garlic and sauté for another minute until fragrant. Stir in dried lentils, diced tomatoes, vegetable broth, bay leaves, thyme, oregano, salt, and black pepper.
Bring the soup to a boil, then reduce heat to low. Cover and simmer for about 30-35 minutes, or until lentils and vegetables are tender. Taste and adjust seasoning. Remove bay leaves before serving. Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.