Lentil soup

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 pound lentils (approximately 1 1/4 cups)
11 cups water or low-salt chicken broth
4 to 6 fresh thyme sprigs

I only used water and added a pinch of salt. To adjust sodium level accordingly.

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.


Ladle the soup into bowls. Sprinkle with Parmesan if you wish, drizzle with olive oil, and serve.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MOMSLIM.