Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 1 medium onion (diced)
- 3–4 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (chopped)
- 4 cups vegetable broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion, carrots, and celery for about 5-7 minutes until softened.
- Add minced garlic, cumin, and paprika; sauté briefly until fragrant.
- Stir in rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a gentle boil while stirring occasionally.
- Reduce heat to low, cover the pot, and simmer for about 30-35 minutes or until lentils are tender. Remove bay leaves.
- Taste the soup and adjust seasoning with salt and pepper as desired.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg