Clinical Nurse Practitioner's Hearty Lentil Soup

Name: Clinical Nurse Practitioner's Hearty Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 cup lentils; 4 cups chicken broth; 2 medium carrots; 2 stalks celery; 1 large onion; 2 cloves garlic; 1 can (14 oz) diced tomatoes; 1 tsp thyme; 1 bay leaf; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

A comforting, protein-rich soup with garden vegetables and herbs.

Cuisine: European

Category: Soups

Prep: 15 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

1 cup lentils
4 cups chicken broth
2 medium carrots
2 stalks celery
1 large onion
2 cloves garlic
1 can (14 oz) diced tomatoes
1 tsp thyme
1 bay leaf
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Rinse 1 cup dried lentils and set aside. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced medium carrots, and 2 chopped celery stalks. Cook for 5 minutes until vegetables are softened, stirring occasionally.
Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Add rinsed lentils and 4 cups chicken broth, then bring to a gentle boil.
Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Stir in 1 can (14 oz) diced tomatoes and continue simmering for 10 minutes more. Remove bay leaf before serving.