A delightful and aromatic lentil soup infused with a blend of herbs, perfect for a comforting meal.
Herb-infused Lentil Soup
- 1 cup dried lentils
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until onions are translucent.
- Add minced garlic, thyme, and rosemary. Cook for another minute, stirring constantly.
- Stir in dried lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
- Season with salt and pepper to taste. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Cook Time: 35 minutes
Yield: 4 servings
Calories: 220 | Total Fat: 6g | Carbohydrates: 32g | Protein: 12g