Total time: 1 hour 45 minutes | Serves 8
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 1/2 cups French green lentils, rinsed
- 14 cups water
- 1 tablespoon minced fresh thyme
- 1 bay leaf
Step 1Heat the oil in a large pot over medium heat. Add the onions and cook until they're translucent, 5 to 6 minutes. Add the carrots and celery and cook for a few more minutes. Add the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, until the lentils are soft and the soup has thickened, 1 to 1 1/2 hours. Add salt to taste.
Step 2Puree about 2 cups of the soup, return it to the pot and heat through before serving.
178 calories; 58 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 22 grams carbohydrates; 8 grams protein; 7.88 grams fiber.
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