This soup is made with green lentils, carrots, potatoes, and onion. Unlike red lentil soup, it has a heartier texture and more fiber. Olive oil and lemon add a bright finish to this light meal.
Sauté the onion and garlic in olive oil until softened. Add the carrots and potatoes and cook, stirring, for a few more minutes.
Add the rinsed green lentils and water and bring to a boil. Reduce the heat and simmer for 30 minutes, until the lentils and vegetables are completely tender.
If you like, blend some of the soup and stir it back in. Check the salt and simmer briefly longer.
Ladle the hot soup into bowls and serve with lemon slices.
Green lentils take longer to cook than red lentils. Check them occasionally and make sure they are tender without falling apart. The ingredients are entirely plant-based, so the soup is vegan.
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