Vegetable and Lentil Soup with Whole Wheat Roll

Ingredients

• Cooked lentils 1 cup cup
• Carrots 1/2 cup
• Celery 1/2 cup
• Onion 1/2 medium
• Vegetable broth 2 cups
• Whole wheat roll 1 medium

Method

1. Prepare the Vegetables. Wash and dice the carrots, celery, and onion into small, even pieces. This helps them cook evenly and blend well in the soup.
   Tip: Use a sharp knife and a stable cutting board to make dicing easier and safer.
2. Sauté the Vegetables. Heat a medium saucepan over medium heat. Add a small amount of oil or cooking spray (optional for flavor). Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
   Tip: Sautéing the vegetables first enhances their flavor and adds depth to the soup.
3. Add Lentils and Broth. Add the cooked lentils and vegetable broth to the saucepan with the sautéed vegetables. Stir well to combine all ingredients.
   Tip: Use cooked lentils to save time; if using dry lentils, cook them separately beforehand.
4. Simmer the Soup. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld together.
   Tip: Stir occasionally to prevent sticking and check the consistency. Add a little water if the soup becomes too thick.
5. Season and Serve. Taste the soup and add salt and pepper as desired. Serve hot with the whole wheat roll on the side.
   Tip: You can warm the whole wheat roll in the oven or microwave before serving for a fresh, soft texture.

Pro tips

• To boost flavor, add garlic or herbs like thyme or bay leaf during sautéing.
• For a creamier texture, blend half the soup and mix it back in.