| 8 | 40 | 277 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 2 clove(s) | Garlic |
| 1 medium | White onion (minced) |
| 2 large | Carrots (chopped) |
| 2 medium stalk(s) | Celery (chopped) |
| 1 1/2 cup | Red lentils, raw (or green lentils) |
| 8 cup | Water (or broth) |
| 1 tsp, ground | Thyme, dried |
| 1 tsp | Salt |
1. Combine first 6 ingredients and bring to boil.
2. Add seasonings.
3. Reduce heat to medium-low and simmer, partially covered, until lentils are soft.
4. Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes.
5. Puree half of the soup in the blender if you prefer a creamy soup.
Lentils
are an important source of plant-based protein for vegetarians and vegans,
protein is important to rebuild muscle and maintain cellular structure
| Meat Alternative | 1.4 |
| Vegetables | 3.3 |
