Simple Lentil Soup

Name: Simple Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups, dry (300g) Lentils; 2 carrots (120g) Carrots; 2 stalks (80g) Celery; 1 onion (100g) Onions; 3 cloves (9g) Garlic (Fresh); 1 tbsp Olive Oil; 4 cups Vegetable Stock

Recipes · Lunch · Recipe, Typed Supps

One pot, mostly pantry staples, and it freezes well.

Allergens and patterns

Contains celery.

Ingredients

1.5 cups, dry (300g) Lentils — The star of the dish — a big hit of both protein and soluble fibre in one ingredient, which is what gives this soup its slow, steady energy release.
2 carrots (120g) Carrots — Sweetness and body for the soup base.
2 stalks (80g) Celery — Classic soup aromatic — adds savoury depth without adding much else.
1 onion (100g) Onions — The base every good soup starts with.
3 cloves (9g) Garlic (Fresh) — Rounds out the aromatic base.
1 tbsp Olive Oil — For softening the vegetables before the lentils and stock go in.
4 cups Vegetable Stock

Nutrition per serving

Calories: 126.5 kcal
Protein: 6.4g
Carbohydrate: 13.3g
of which sugars: 4.2g
Fat: 4g
of which saturated: 0.6g
Fibre: 5.5g
Sodium: 39.8mg

Method

Heat the oil in a large pot and soften the onion, carrot, and celery for 5 minutes.
Add the garlic and cook for 1 more minute.
Stir in the lentils and stock, bring to a boil, then reduce to a simmer.
Cook for 25–30 minutes, stirring occasionally, until the lentils are soft.
Season to taste and blend part of the soup if you want a thicker texture.