Thanks to the fiber-rich vegetable, this is the perfect soup to provide vitamins and minerals. Lentils, on the other hand, give you the essential folic acid you need during pregnancy. The perfect dish to warm up when the temperature drops.
Pour boiling water into a bowl, add lentils and let stand for 20 minutes. While the lentils are soaking, chop and fry the vegetables. To do this, use a large saucepan over medium heat.
When hot, add the olive oil, onion, carrot and celery. Boil everything, stirring occasionally, for 10 minutes. Then add garlic, thyme, cumin, salt and pepper. Boil everything, stirring regularly, for 1 minute. Then add vegetable broth and tomato puree.
Drain the lentils and add to the pan. Increase the pressure of the fire until it boils. Once this step is done, reduce the heat and simmer for about 30 minutes until the lentils are tender.
Remove the pan from the heat. Add salt, pepper and garnish as desired (chopped parsley, chopped green onion, chopped chives).
Your soup is ready, enjoy!