Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by rinsing the lentils thoroughly under cold water. Prepare all your vegetables by chopping the onion, carrots, and celery, and mincing the garlic.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften. Stir in garlic, cumin, smoked paprika, and turmeric, and cook for another minute.
- Add the rinsed lentils, diced tomatoes with juice, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until the lentils are tender. Season with salt and pepper to taste.
- Once cooked, discard any excess foam and stir the soup. Garnish with chopped parsley if desired. Serve hot with crusty bread or side salad.
Notes
- Use canned lentils to save time—just rinse and add them during the last 5-10 minutes of cooking.
- Feel free to incorporate additional vegetables like spinach, kale, or zucchini for added nutrients.
- This soup stores well in an airtight container in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg