Erewhon’s High Protein & Fiber Lentil Soup
Erewhon’s High Protein & Fiber Lentil Soup
Ingredients
- 2 tablespoons olive oil, for sautéing
- 1 onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 3 garlic, minced
- 6 cups vegetable broth
- 1 1/2 cups green lentils
- 2-3 bay leaves
- to taste salt
- to taste black pepper
- 1/2 cup parsley, chopped
- 1 tablespoon balsamic vinegar
Optional Toppings
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped onion, carrots, and celery stalks to the pot. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic to the pot and cook for another 1 minute, until fragrant.
⏱️ 1 min
- 4
Pour in the 6 cups of vegetable broth.
⏱️ 1 min
- 5
Add the green lentils and bay leaves to the pot. Season with salt and black pepper to taste.
⏱️ 1 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the lentils are tender.
⏱️ 20 min
- 7
Remove the pot from the heat. Discard the bay leaves.
⏱️ 1 min
- 8
Stir in the 1 tablespoon of balsamic vinegar and 1/2 cup of chopped parsley.
⏱️ 1 min
- 9
Serve the soup hot. Garnish with optional toppings such as grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Erewhon’s High Protein & Fiber Lentil Soup
- 2 tablespoons olive oil, for sautéing
- 1 onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 3 garlic, minced
- 6 cups vegetable broth
- 1 1/2 cups green lentils
- 2-3 bay leaves
- to taste salt
- to taste black pepper
- 1/2 cup parsley, chopped
- 1 tablespoon balsamic vinegar
Optional Toppings
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped onion, carrots, and celery stalks to the pot. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic to the pot and cook for another 1 minute, until fragrant.
⏱️ 1 min - 4
Pour in the 6 cups of vegetable broth.
⏱️ 1 min - 5
Add the green lentils and bay leaves to the pot. Season with salt and black pepper to taste.
⏱️ 1 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the lentils are tender.
⏱️ 20 min - 7
Remove the pot from the heat. Discard the bay leaves.
⏱️ 1 min - 8
Stir in the 1 tablespoon of balsamic vinegar and 1/2 cup of chopped parsley.
⏱️ 1 min - 9
Serve the soup hot. Garnish with optional toppings such as grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min