When the weather cools down or life feels hectic, nothing beats a warm bowl of homemade soup — especially one that doesn’t require standing over the stove. This Slow Cooker Lentil Soup is a true ...

Instructions: Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add Garlic ...

6 cups (or 3 1/2 14.5-ounce cans) no-salt-added canned lentil soup; 1 cup baby spinach; 2 Tbsp. plus 2 teaspoons grated parmesan cheese; 4 medium brown potatoes; black pepper; 3 Tbsp. plain, fat ...

This 30-minute, vegetarian-friendly soup is an easy, healthy dinner. It’s a welcome time-out meal that brims with nutrient-rich ingredients and warms on a cool fall evening.

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes.

Lentil Minestrone Soup. Ingredients: 1 tablespoon olive oil. ¾ cup onion, diced. 1 cup of carrot, diced small (about ¼ in) ½ cup of celery, diced small. 1 cup of potato, diced small. 3 garlic ...

As broth comes to a boil, add lentils, bay leaf and chopped onion, carrot, celery and potato. Add garlic, cumin and garam masala and season with salt and pepper. Stir in diced tomatoes.

Taken from Katy Beskow's Easy Speedy Vegan, this lentil, potato and rosemary soup is full of protein, carbs and zinc, to replenish your body after exercising. Vegan, nutritious and utterly delicious.

Heat oil in a large saucepan over medium–high heat. Add onions and celery, and cook, stirring, for 5 minutes. Add garlic and cook for 1 minute or until fragrant.