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Lentil Soup

by Rachel Gaewski featured in Get Plenty Of Protein Without Meat Or Dairy

Ingredients

for 5 servings

  • 2 tablespoons
    olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 2 potatoes, diced
  • 15 oz
    diced tomato, 1 can (425 g)
  • 2 cups
    dried lentil (400 g)
  • 8 cups
    vegetable broth (1.8 L)
  • 1 bay leaf
  • ½ teaspoon
    cumin
  • salt, to taste
  • pepper, to taste

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Preparation

  1. In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
  2. Add carrots and potatoes, and sauté for 3 minutes.
  3. Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
  4. Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
  5. Remove bay leaf and add salt and pepper to taste.
  6. Enjoy!
 

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