Lentil and vegetable soup


Here’s a perfect soup to fill you with vitamins and minerals thanks to fiber-rich vegetables. Lentils, on the other hand, will provide you with the essential folic acid you need during pregnancy. A perfect warming dish when the temperatures drop.


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

Once hot, add the olive oil, onion, carrots 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 the vegetable stock and tomato puree.

Drain the lentils and add them to the pan. Increase the flame pressure 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, minced green onion, minced chives) as desired.

Your soup is ready, enjoy!

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