Green lentils: 100 g (1/2 cup uncooked), Carrots: 100 g (1 cup, diced), Celery: 50 g (1/2 cup, diced), Onion: 50 g (1/2 cup, chopped), Garlic: 5 g (2 cloves, minced), Vegetable broth: 500 ml (2 cups), Olive oil: 5 g (1 tsp), Cumin: 1 tsp, Salt & pepper: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pot. Add 50 g onion, 100 g carrots, 50 g celery, and 5 g garlic. Sauté for 5 minutes. 2. Add lentils and broth: Stir in 100 g lentils, 500 ml vegetable broth, and 1 tsp cumin. Bring to a boil. 3. Simmer: Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender. 4. Season with salt and pepper. 5. Serve hot.
