Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for 3-4 minutes until translucent.
- Add garlic, carrots, and celery; cook for another 5 minutes until softened.
- Stir in lentils, cumin, paprika, and bay leaf; combine well.
- Pour in vegetable broth and season with salt and pepper; bring to a boil.
- Reduce heat and let simmer for 25-30 minutes until lentils are tender.
- Remove the bay leaf before serving. Optionally blend part of the soup for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg