Description
This easy and delicious lentil soup is a warm, hearty dish bursting with flavors, perfect for cozy evenings or meal prep.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 bay leaves
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and cook until golden (about 1 minute).
- Stir in diced carrots and celery; sauté for about 4 minutes.
- Add rinsed lentils and canned tomatoes (with juice). Mix well.
- Pour in vegetable broth, then add cumin, coriander, bay leaves, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 25-30 minutes.
- Taste and adjust seasoning if needed; remove bay leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider including spinach or kale during the last few minutes of cooking. - Swap lentils for chickpeas for a different texture. - Blend part of the soup for a creamier consistency.