Optional: sprig of fresh thyme, 2 - 3 bay leaves
Heat 4 tablespoons of the olive oil on medium heat in a large, heavy-bottomed soup pan. Add the onions, stir to coat with the oil and cook for about 5 minutes. Add the remaining olive oil and the carrots and celery, and stir to mix in. Reduce the heat to low and cook for about 25 minutes. At this time you can salt and pepper the vegetables if you like. Add the vegetable broth, the lentils and the optional herbs. Raise heat to medium high and bring just to a boil. Reduce heat to a simmer, cover and cook for 45 minutes. For a heartier soup, you can add cooked brown rice, potatoes or barley to the soup. Remember to figure in the extra calories from the added starch.
The soup can be frozen in individual servings.
Calories per 1 cup serving: 230 without added rice, potato or barley
Vegetable: Approximately 1: onions, carrots, celery
Starch 1: lentils (more if rice, potato or barley is added)
Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.