Description
A hearty and nutritious Scottish lentil soup.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the lentils, vegetable broth, diced tomatoes, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
- Remove bay leaf and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Rinse lentils before using to remove any debris.
- Adjust the thickness by adding more or less broth.
- Feel free to add other vegetables like potatoes or spinach.
- This soup can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Scottish lentil soup, lentil soup recipe, vegan soup, hearty soup