Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Sauté onions until translucent; add garlic and cook until golden.
- Add carrots and celery, cooking for about 5 minutes until softened.
- Stir in lentils, cumin, and paprika; mix well.
- Pour in vegetable broth and canned tomatoes (with juices). Bring to a boil.
- Reduce heat to low and let simmer uncovered for 30 minutes until lentils are tender.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg