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.
Servings 4
- Amount Per Serving
- Calories 313
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.3g7%
- Cholesterol 0mg
- Sodium 703mg30%
- Total Carbohydrate 50.6g17%
- Dietary Fiber 9.6g39%
- Sugars 3.6g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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