Lentil soup is great.
My lentil soup generally contains lentils, onions, and garlic as a core to its flavor. I like to add carrots and celery for more depth, and an earthy hint of cumin to warm it up, and finish it off with some chopped fresh parsley for a light brightness.
Ingredients
1 cup green or brown lentils, rinsed
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth or water
1 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions
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