Ingredients
Servings:
4
Show moreShow less
Step-by-step preparation
1Step 1Rinse the lentils under cold water.
Rinse the lentils under cold water.
2Step 2In a large pot, heat olive oil and sauté chopped onion and garlic until softened.
In a large pot, heat olive oil and sauté chopped onion and garlic until softened.
3Step 3Add diced carrots and celery, and cook for 5 minutes.
Add diced carrots and celery, and cook for 5 minutes.
4Step 4Stir in the lentils, tomatoes, bay leaves, and cumin.
Stir in the lentils, tomatoes, bay leaves, and cumin.
5Step 5Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6Step 6Reduce heat and simmer for 30-40 minutes until the lentils are tender.
Reduce heat and simmer for 30-40 minutes until the lentils are tender.
7Step 7Remove bay leaves and serve hot.
Remove bay leaves and serve hot.
Kitchen tip
Let the soup rest for 5 minutes before serving for enhanced flavor.
Nutrition Facts(per serving)
Calories
300
Fat
7g
Carbs
45g
Protein
15g
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
