French lentil soup
Hearty French lentils are simmered with fresh rosemary and thyme in this comforting vegan fall soup
Servings: 4
Calories: 287kcal
Ingredients
- 2 Tablespoons olive oil
- 1 large onion finely diced
- 1 large carrot diced
- 2 ribs celery chopped
- 2 cloves garlic crushed
- 3-4 sprigs fresh thyme
- 1-2 bay leafs
- 1-2 sprigs fresh rosemary
- 1 cup dry French green lentils (puy lentils)
- 6 cups vegetable stock
- sea salt and pepper
Instructions
- Heat the olive oil in a stock pot over medium low heat then add the onions, celery and carrot and season with sea salt and pepper. Saute for a minute or 2.
- Add the rosemary, bay leaves, thyme and garlic to the pot and sautee with the vegetables for 5-7 minutes - basically until you can smell the fragrance of the herbs in the air.
- Add the puy lentils and the stock to the pot.
- Bring to a boil and then immediately reduce to a simmer. Cook the lentils for 30 minutes.
- Remove the bay leaves and the stems from the rosemary and thyme before serving.
Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 1443mg | Potassium: 175mg | Fiber: 17g | Sugar: 7g | Vitamin A: 3885IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg