Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Fresh parsley or cilantro for garnish
Instructions
- Prepare your veggies by chopping onions, carrots, and celery into small pieces.
- In a large pot over medium heat, add olive oil and sauté the chopped onions until translucent (about 5 minutes).
- Add diced carrots and celery; stir occasionally until softened (about 3-4 minutes).
- Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer.
- After about 20 minutes of cooking, stir in cumin and paprika. Continue simmering until lentils are tender (another 20-25 minutes).
- Taste and adjust seasoning as needed before serving hot with fresh herbs sprinkled on top.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg