Description
Nourishing, Comforting & Anti-Inflammatory soup packed with nutrients for gut health.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery; cook for another 3-4 minutes until the vegetables begin to soften.
- Add the cumin, turmeric, and smoked paprika. Stir for 1 minute to release the spices’ aroma.
- Add the lentils, vegetable broth, water, and diced tomatoes. Bring to a boil, then reduce heat to a simmer.
- Cover and let it simmer for 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. If desired, blend a portion of the soup for a creamier texture.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to add any other vegetables you have on hand, such as spinach or kale.
- For added protein, consider adding cooked chicken or turkey.
- This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Fat: 4
- Carbohydrates: 38
- Fiber: 12
- Protein: 12