Hearty Lentil Soup with Whole Grain Bread

 

Ingredients:

• 200g of lentils
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 stalk of celery, diced
• 1 liter of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• Salt to taste
• Pepper to taste
• 2 slices of whole grain bread

Kitchen Tools Needed:

• Large pot
• Stirring spoon
• Measuring cups
• Knife
• Cutting board

Instructions:

• Rinse the lentils under cold water and set aside.
• In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are softened.
• Add the lentils to the pot and stir to combine with the vegetables.
• Pour in the vegetable broth, and add the cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 25 minutes or until the lentils are tender.
• While the soup is simmering, toast the whole grain bread slices.
• Once the lentils are cooked, taste and adjust seasonings if needed. Serve the soup hot with toasted whole grain bread on the side.

Macros:

• Total Calories: 340kcal
• Carbs: 40g
• Proteins: 18g
• Fats: 7g