AuthorAnnabelleCategory, , , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients

 1 tbsp extra virgin olive oil
 1 medium onion finely chopped
 4 garlic clovesminced
 2 large carrots chopped
 2 stalks celerychopped
 6 cups vegetable stock
 1 ½ cups brown lentilsrinsed
 1 bay leaf
 1 tsp thyme
 small handful parsleychopped
 salt and pepper to taste

Directions

What are we cooking today?
1

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.

Getting started
2

Heat the oil in a large pot over medium heat.

3

Add the onion and sauté until translucent – 3-5 minutes.

4

Add the garlic, carrots and celery and sauté for 2-3 minutes.

5

Add the stock, lentils, bay leaf, thyme, salt and pepper.

6

Cook on medium-low heat until lentils are tender, 30 – 40 minutes.

7

Sprinkle with the chopped parsley and enjoy.

Annabelle's tips
8

Lentil soup freezes well so I often make a double batch and freeze portions.

Nutrition Facts

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.

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Ingredients

 1 tbsp extra virgin olive oil
 1 medium onion finely chopped
 4 garlic clovesminced
 2 large carrots chopped
 2 stalks celerychopped
 6 cups vegetable stock
 1 ½ cups brown lentilsrinsed
 1 bay leaf
 1 tsp thyme
 small handful parsleychopped
 salt and pepper to taste

Directions

What are we cooking today?
1

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.

Getting started
2

Heat the oil in a large pot over medium heat.

3

Add the onion and sauté until translucent – 3-5 minutes.

4

Add the garlic, carrots and celery and sauté for 2-3 minutes.

5

Add the stock, lentils, bay leaf, thyme, salt and pepper.

6

Cook on medium-low heat until lentils are tender, 30 – 40 minutes.

7

Sprinkle with the chopped parsley and enjoy.

Annabelle's tips
8

Lentil soup freezes well so I often make a double batch and freeze portions.

Lentil Soup

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