| This recipe is liked by 3 person(s). |
15 Minute Lentil Soup
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: 66 40
| 1 teaspoon | extra-virgin olive oil |
| 1/2 small | onion, finely chopped |
| 1 | carrot, finely chopped |
| 1 | celery stalk, finely chopped |
| 1 | garlic clove, minced |
| Coarse salt | |
| ground pepper | |
| 14.5 ounces | low-sodium vegetable or chicken broth |
| 3/4 cup | cooked lentils, (from a 15-ounce can), rinsed and drained |
| 2 teaspoons | red-wine vinegar |
Directions
In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.
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