Ingredients
- Brown or Green Lentils: 1 cup
- Vegetable Broth: 6 cups
- Diced Carrots: 1 cup
- Diced Celery: 1 cup
- Diced Onion: 1 medium
- Minced Garlic: 2 cloves
- Dried Thyme: 1 teaspoon
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the minced garlic and dried thyme and cook for another minute until fragrant.
- Step 3: Stir in the lentils and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
- Step 4: Use an immersion blender to partially blend the soup to your desired consistency. Alternatively, you can carefully transfer a couple cups of the soup to a regular blender, blend, and then return it to the pot.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- Lentil soup tastes even better the next day, so store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a quick lunch, reheat individual portions in the microwave, adding a splash of water if needed to loosen the soup.
- A dollop of plain yogurt or a swirl of pesto adds a creamy, flavorful touch to each bowl.
- Sautéing the carrots, celery, and onion until they develop a bit of color deepens the soup's overall flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American