Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add the ground cumin and smoked paprika, stirring to combine and cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the rinsed red lentils and diced tomatoes. Bring to a boil.
- Reduce heat to low and simmer for about 20 minutes, or until lentils are tender.
- Season with salt and pepper to taste. If desired, use an immersion blender to puree the soup for a smoother texture.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3
- Sodium: 200
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 28
- Fiber: 8
- Protein: 10
Keywords: healthy soup, red lentil soup, easy lentil soup, quick soup recipe, vegan soup, nourishing soup, 30 minute recipes