Ingredients and Weight:
- Brown lentils: 1 lb (16 oz)
- Yellow onion: 1 medium (8 oz)
- Carrots: 2 medium (10 oz)
- Celery: 2 stalks (8 oz)
- Garlic: 3 cloves (1.5 oz)
- Vegetable broth: 6 cups
- Water: 2 cups
- Bay leaf: 2
- Fresh thyme: 1 tablespoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the lentils and pick out any debris.
- Chop the onion, carrots, and celery into small pieces.
- Mince the garlic.
- In a large pot or Dutch oven over medium heat, sauté the onion in a little olive oil until softened.
- Add the carrots, celery, and garlic and cook for another 5 minutes.
- Stir in the lentils, vegetable broth, water, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
Nutritional Information (per serving):
- Calories: 250
- Fat: 1g
- Protein: 15g
- Carbohydrates: 45g
- Fiber: 10g
Dish Characteristics:
- Hearty and filling
- Rich in flavor
- Warm and comforting
- Versatile (can be served with crusty bread, cheese, or croutons)
User Comments:
- "This soup is absolutely delicious! It's so flavorful and satisfying."
- "The lentils are cooked perfectly and the vegetables add a nice crunch."
- "This soup is a great way to use up leftover vegetables."
- "I love the addition of the fresh thyme."
- "This soup is perfect for a cold winter night."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can add other vegetables to this soup, such as potatoes, squash, or spinach.
- To make a thicker soup, puree a portion of the soup in a blender and stir it back in.
- Serve with a dollop of yogurt or sour cream for extra richness.
