- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 large carrots, sliced or chopped
- 2 stalks celery, chopped
- 1 1/2 cups red and/or green lentils, well rinsed
- 2 quarts water or broth
- Pinch of thyme or any herbs of your choice
- salt to taste
Combine first 6 ingredients and bring to a boil. Add seasonings. Reduce heat to medium-low and simmer, partially covered, until lentils are soft. Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes. Puree half of the soup in a blender if you prefer a creamy soup.
Makes about 4 servings
Nutrients per serving:
Calories: 286
Protein: 19 g
Fat: 1 g
Carbohydrate: 51 g
Fiber: 24 g
Sodium: 51 mg
Potassium: 915 mg
Phosphorus: 354 mg
