Description
Quick, simple and healthy recipe for vegetarian lentil soup.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 8 cups vegetable broth
- 1 1/2 cup lentils
- 3 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1 green bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons dried oregano
- 1 cup fresh cilantro, chopped (optional)
- salt and pepper, to taste
Instructions
- Rinse the lentil in cold water and drain.
- In a large pot over medium heat, add olive oil, garlic, onions and bell peppers, and cook for 3 minutes until onions are soft. Add carrots and celery and cook for another 3 minutes.
- Add vegetable broth and lentils, and bring to a boil. Add cilantro and bay leaves, lower heat to a simmer, cover and cook for 30 minutes. Season with salt and pepper and serve.
Notes
Keep this soup in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 261
- Sugar: 7.2g
- Sodium: 792mg
- Fat: 5.4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42.7g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
