Autumn Lentil Soup

Ingredients and Weight:

• 1 cup dried brown lentils (200g)
• 1 large onion, chopped (150g)
• 3 carrots, peeled and chopped (200g)
• 2 celery stalks, chopped (100g)
• 2 cloves garlic, minced (5g)
• 1 teaspoon dried thyme (2g)
• 1 teaspoon dried oregano (2g)
• 4 cups vegetable broth (1 liter)
• 2 cups water (500ml)
• 1 cup diced canned tomatoes (150g)
• 1/2 cup chopped fresh parsley (10g)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45-60 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large soup pot or Dutch oven, sauté the onion, carrots, and celery over medium heat with a drizzle of olive oil until softened, about 5 minutes.
2. Add the garlic, thyme, and oregano and cook for another minute.
3. Stir in the lentils, vegetable broth, and water. Season generously with salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the lentils are tender.
5. Add the diced tomatoes and cook for an additional 10 minutes.
6. Stir in the fresh parsley and serve warm.

Nutritional Information:

• Calories: 250 per serving
• Protein: 15g
• Fat: 5g
• Carbohydrates: 40g
• Fiber: 10g

Dish Characteristics:

• Hearty and filling
• Rich and flavorful
• Vegetarian-friendly
• Perfect for a cold autumn day

User Comments:

• "This soup is delicious and so comforting."
• "I love the combination of flavors, especially the addition of the tomatoes."
• "It's a great way to use up leftover vegetables."
• "I made this soup for a potluck and it was a hit."
• "It's so easy to make and it's packed with nutrients."

Special Precautions and Tips:

• If you don't have vegetable broth, you can use chicken or beef broth instead.
• You can add other vegetables to the soup, such as diced potatoes, zucchini, or spinach.
• If you want a thicker soup, you can mash some of the lentils before serving.