Description
A hearty and nutritious soup made with winter vegetables and lentils, perfect for warming up on cold days.
Ingredients
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups chopped winter vegetables (such as kale, squash, or potatoes)
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the minced garlic, cumin, thyme, and bay leaf, and cook for another minute.
- Stir in the lentils and vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Add the chopped winter vegetables and cook for an additional 15-20 minutes until they are tender.
- Season with salt and pepper to taste, and remove the bay leaf before serving.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Feel free to add any other seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American