Lentil and vegetable soup


Here’s the perfect soup to get your fill of vitamins and minerals thanks to fiber-rich vegetables. Lentils, on the other hand, will provide you with the essential folic acid needed during pregnancy. The perfect dish to warm up when the temperature drops.


Pour boiling water into a bowl, add lentils and leave for 20 minutes. While the lentils are soaking, cut and saute the vegetables. To do this, use a large saucepan over medium heat.

Once it’s hot, add the olive oil, onion, carrot and celery. Cook everything, stirring occasionally, for 10 minutes. Then add the garlic, thyme, cumin, salt and pepper. Cook everything, stirring regularly, for 1 minute. Then add vegetable broth and tomato puree.

Drain the lentils and add them to the pan. Increase the pressure on the flame until it boils. Once this step is complete, reduce the heat and simmer for about 30 minutes, until the lentils are tender.

Remove the pan from the heat. Add salt, pepper, and garnish (chopped parsley, chopped chives, chopped chives) as desired.

Your soup is ready, enjoy!

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