Description
A hearty and nutritious vegetable lentil soup, perfect for a healthy meal!
Ingredients
Scale
- 3 tablespoons olive oil (or avocado oil)
- 1 cup onion (diced)
- 3 teaspoons garlic (minced)
- 1½ cups carrots (diced)
- 1½ cups celery (diced)
- 2 cups dry lentils (rinsed)
- 28 ounces crushed tomatoes
- 1 teaspoon cumin
- 2 teaspoons paprika
- 3 large bay leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 2 tablespoons lemon juice
- fresh parsley (chopped)
Instructions
- In a large stock pot over medium heat, add a few tablespoons of olive oil. Add onions and cook for 3-4 minutes until the onions are translucent.
- Add the minced garlic, diced carrots, and diced celery. Cook while stirring occasionally until the veggies are soft—about 5 minutes.
- Rinse the lentils under cool water, then add them to the pot along with the crushed tomatoes, cumin, paprika, bay leaves, salt, pepper, and veggie broth.
- Bring to a simmer, then cover the pot with a lid and reduce the heat to medium low.
- Simmer for another 35-45 minutes, stirring occasionally, until the lentils are soft. Pay close attention that there is enough liquid in the pot so the lentils don’t stick to the bottom, adding more broth as necessary.
- Once the lentils are cooked, remove the pot from the heat and stir in the lemon juice. Season with additional salt and pepper to taste.
- Ladle into bowls, then garnish with fresh parsley if desired. Enjoy!
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to substitute lentils with other beans if desired.
- This recipe is versatile and can accommodate various vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg