Description
A hearty vegetarian lentil soup packed with protein and flavor.
Ingredients
Scale
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils and set aside.
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic and spices. Cook for 1 minute.
- Pour in broth and lentils. Bring to a boil.
- Reduce heat and simmer for 25 minutes.
- Add tomatoes and simmer for 10 more minutes.
- Season with salt and pepper.
Notes
- Soak lentils overnight for faster cooking.
- Add spinach or kale for extra greens.
- Freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg