Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1-2 minutes to toast spices. Rinse lentils thoroughly and add to the pot, stirring to coat with spices.
- Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender.
- Adjust seasoning as needed. Garnish with chopped parsley or cilantro if desired. Serve hot, with gluten-free bread or your favorite side.
Notes
- You can add spinach or kale during the last 5 minutes of cooking for added greens.
- This soup freezes well; store in airtight containers for up to 3 months.
- For extra flavor, squeeze fresh lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg