Ingredients
Directions
This soup will fill you with goodness without the need for anything else for hours! Traditionally a winter soup but absolutely suitable any time of year.
Heat the oil in a large pot over medium heat.
Add the onion and sauté until translucent – 3-5 minutes.
Add the garlic, carrots and celery and sauté for 2-3 minutes.
Add the stock, lentils, bay leaf, thyme, salt and pepper.
Cook on medium-low heat until lentils are tender, 30 – 40 minutes.
Sprinkle with the chopped parsley and enjoy.
Lentil soup freezes well so I often make a double batch and freeze portions.
4 servings
- Amount per serving
- Calories313
- % Daily Value *
- Total Fat 5.6g8%
- Saturated Fat 1.3g7%
- Cholesterol 0mg
- Sodium 703mg31%
- Total Carbohydrate 50.6g19%
- Dietary Fiber 9.6g35%
- Total Sugars 3.6g
- Protein 18.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
This soup will fill you with goodness without the need for anything else for hours! Traditionally a winter soup but absolutely suitable any time of year.
Heat the oil in a large pot over medium heat.
Add the onion and sauté until translucent – 3-5 minutes.
Add the garlic, carrots and celery and sauté for 2-3 minutes.
Add the stock, lentils, bay leaf, thyme, salt and pepper.
Cook on medium-low heat until lentils are tender, 30 – 40 minutes.
Sprinkle with the chopped parsley and enjoy.
Lentil soup freezes well so I often make a double batch and freeze portions.
Done