-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A hearty and comforting lentil soup, perfect for cold evenings. Packed with nutritious vegetables and spices, this vegan version of the traditional German Linsensuppe is sure to satisfy.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons parsley, chopped (for garnish)
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until translucent.
- Add the carrots and celery, and cook for about 5 minutes, until they start to soften.
- Stir in the lentils, vegetable broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for about 35-40 minutes, or until lentils are tender.
- Remove the bay leaf, and serve hot, garnished with parsley.
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