Lentil Soup with Carrots

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried lentils (green or brown)
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •2 carrots, diced
• •2 stalks celery, chopped
• •3 cloves garlic, minced
• •6 cups vegetable broth
• •1 teaspoon ground cumin
• •1 teaspoon dried thyme
• •1 bay leaf
• •Salt and pepper to taste
• •2 tablespoons lemon juice
• •2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1

   Rinse the lentils under cold water and set aside.

2. 2

   In a large pot, heat the olive oil over medium heat.

3. 3

   Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Stir in the minced garlic and sauté for an additional minute until fragrant.

5. 5

   Add the rinsed lentils, vegetable broth, cumin, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil.

6. 6

   Reduce the heat to low and let the soup simmer for about 30-35 minutes, or until the lentils are tender.

7. 7

   Remove the bay leaf and stir in the lemon juice. Adjust seasoning if necessary.

8. 8

   Serve hot and garnish with fresh parsley.