Description
This Hearty Lentil Soup is packed with nutrients, bursting with flavor, and perfect for a comforting meal. A wholesome, protein-rich dish for any season!
Ingredients
- Dried lentils: 1 cup, rinsed.
- Olive oil: 2 tablespoons.
- Onion: 1, diced.
- Carrot: 1, diced.
- Celery: 1 stalk, diced.
- Garlic: 2 cloves, minced.
- Vegetable broth: 4 cups.
- Diced tomatoes: 1 can (14 oz).
- Cumin: 1 teaspoon.
- Paprika: 1 teaspoon.
- Salt and black pepper: To taste.
- Fresh parsley: For garnish.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
- Stir in minced garlic, cumin, and paprika, and cook for 1 minute until fragrant.
- Add rinsed lentils, vegetable broth, and diced tomatoes. Stir well.
- Bring to a boil, then reduce heat and let simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- For extra protein, add chickpeas or shredded chicken.
- Use a hand blender to partially puree the soup for a creamy texture.
- Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg