Description
A nourishing and comforting soup packed with colorful vegetables and hearty lentils, perfect for chilly evenings or recovery meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 3 cups diced vegetables (such as carrots, potatoes, and green beans)
- 1 cup cooked lentils (or your choice of bean)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: ½ cup cream or a non-dairy alternative
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the diced vegetables and cooked lentils (or beans) to the pot.
- Stir in the dried thyme, season with salt and pepper, and lower the heat.
- Cover the pot and let it simmer for about 15 minutes, or until the vegetables are tender.
- If you prefer a creamier texture, stir in the cream or non-dairy alternative just before serving.
- Taste and adjust the seasoning as necessary, then ladle into bowls.
- Enjoy every warming sip of this healthy, comforting goodness!
Notes
This soup is great for meal prepping and can be stored in the fridge for up to 5 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg