Ingredients
Scale
- 1 head of garlic
- 1 tablespoon olive oil, plus more for drizzling
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and roast the garlic for 40-45 minutes until soft.
- In a large pot, heat olive oil and sauté chopped onion, carrots, and celery for 5-7 minutes.
- Once roasted, squeeze garlic cloves into the pot and add thyme and smoked paprika.
- Add lentils and vegetable broth, bring to a boil, then simmer for 25-30 minutes.
- Season with salt and pepper, optionally blend for a smoother texture, garnish with parsley, and serve hot.
Notes
- Add a pinch of red pepper flakes for a spicy kick.
- Boost nutrition with vegetables like spinach or diced tomatoes.
- Stir in coconut milk or cream for a richer soup.
- Experiment with different lentils for varying textures.
- Adjust broth for desired soup thickness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg