Ingredients
Scale
- 1 cup (200 g) dried green or brown lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups (960 ml) vegetable or chicken broth
- 1 can (14 oz or 400 g) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add garlic, cumin, and smoked paprika. Stir for 1 minute.
- Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat to low. Simmer for 20 minutes or until lentils are tender.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- This soup can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: hearty lentil soup, lentil soup recipe, comfort food