Lentil and Vegetable Soup

Ingredients

• 1/2 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: Chopped fresh parsley for garnish

Nutritional Information (per serving)

• Calories: 220
• Protein: 12g
• Fat: 2g
• Carbohydrates: 40g
• Fiber: 12g
• Micronutrients: Excellent source of iron, folate, and vitamin A.

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
3. Stir in minced garlic and dried thyme, and cook for another minute until fragrant.
4. Add rinsed lentils and vegetable broth to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
8. Serve hot and enjoy a hearty and nutritious lunch that’s sure to satisfy!