Vegetable and Lentil Soup with Whole-Wheat Bread

This hearty and flavorful soup is a great way to warm up on a cold day. It's packed with vegetables and lentils, and it's simmered in a flavorful vegetable broth. The whole-wheat bread on the side is the perfect way to soak up all the delicious broth.

This recipe was inspired by a trip to France, where I had the pleasure of eating some of the most delicious soups I've ever tasted. I was particularly impressed by a lentil soup that was served with a side of crusty bread. The soup was so flavorful and satisfying, and the bread was the perfect way to soak up all the delicious broth. I knew I had to recreate this soup at home, and I'm so glad I did. This soup is now a staple in my household, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 cloves garlic, minced
• 1 cup dried brown lentils, rinsed and sorted
• 4 cups vegetable broth
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the lentils and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
6. Add the peas and parsley and cook for an additional 5 minutes.
7. Serve hot with whole-wheat bread.

Why It Works

• The combination of vegetables and lentils in this soup creates a hearty and flavorful meal.
• The vegetable broth adds a rich and savory flavor to the soup.
• The whole-wheat bread on the side is the perfect way to soak up all the delicious broth.