Ingredients:
- 1 cup dried lentils
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion, carrot, celery, and garlic until soft.
- Add cumin and stir for 1 minute until fragrant.
- Pour in vegetable broth and bring to a boil.
- Add lentils and reduce heat to a simmer. Cover and cook for 25–30 minutes or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot with a slice of crusty bread or a sprinkle of fresh herbs.
Tips:
- Blend half of the soup for a creamier texture.
- Add a handful of spinach or kale at the end for extra nutrients.
Notes:
Lentil vegetable soup is hearty, filling, and loaded with protein and fiber. It’s an ideal meal for lunch or dinner, especially on cooler days.
