Description
This 200-Calorie Lentil Soup is cozy, nourishing, and packed with plant-based protein and fiber. Perfect for meal prep or chilly nights, it’s naturally vegan, gluten-free, and deeply satisfying.
Ingredients
- 1 cup green or brown lentils (rinsed)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp turmeric
- Salt and pepper, to taste
- 4 cups low-sodium vegetable broth
- 1 cup canned diced tomatoes
- Juice of ½ lemon
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic, cumin, paprika, and turmeric. Cook for 30 seconds until fragrant.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to simmer. Cover and cook for 25–30 minutes until lentils are tender.
- Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
- For thicker texture, use an immersion blender to partially blend. Garnish with parsley and serve.
Notes
Use fresh lentils for quicker cooking. Don’t skip the lemon, it brightens the flavor. Store leftovers for up to 5 days or freeze for 3 months. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy