Lentil Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup dried lentils (green or brown), rinsed
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and smoked paprika. Cook for another 1-2 minutes until fragrant.
- Add Lentils and Broth: Add the rinsed lentils, broth, diced tomatoes (with their juice), and bay leaves to the pot. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Season: Once the lentils are cooked, remove the bay leaves. Season the soup with salt and pepper to taste.
- Serve: Ladle the lentil soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread on the side.
Notes:
You can add other vegetables such as spinach or kale for extra nutrition. For a spicier kick, consider adding red pepper flakes.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Fat | 5g |
| Carbohydrates | 36g |
| Protein | 12g |
User Reviews:
Emily R.: "This lentil soup is so hearty and filling! Perfect for a cozy night in."
James K.: "I love how easy this recipe is! It’s my go-to for a quick and healthy meal."