Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic; sauté until softened.
- Stir in rinsed lentils and diced tomatoes; cook for about two minutes.
- Pour in vegetable broth and bring to a gentle boil.
- Add cumin and paprika; stir well.
- Reduce heat and simmer uncovered for 30-40 minutes until lentils are tender.
- Taste and adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg