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Vegetable & Lentil Soup
- Makes
4
Servings - Difficulty
Easy
By Karen Ansel and Charity Ferreira
Published 2012
On a cold night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. Unlike other dried legumes, lentils need no presoaking, so think of this recipe when you want homemade soup but are short on time.
Ingredients
- brown lentils,
2 cups 14 oz 440 g - olive oil,
Method
- Pick over lentils for stones or grit. Rinse in a colander under cold running water and drain thoroughly.
- Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add carrot and cook until carrot is softened, about 3 minutes longer. Add garlic and cook, stirring, until fragrant but not browned, about
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