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Description
A warm and hearty lentil soup perfect for cold days. This vegetarian option is packed with protein and flavor.
Ingredients
Scale
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water.
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic, cumin, and paprika. Cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30 minutes or until lentils are tender.
- Season with salt and pepper.
- Serve hot.
Notes
- You can add spinach for extra greens.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg