Description
A hearty soup rich in protein and fiber, boasting anti-inflammatory properties. Perfect for chilly days and meal prep.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in minced garlic, turmeric, and cumin, cooking for an additional minute.
- Add lentils, vegetable broth, and diced tomatoes to the pot.
- Bring to a boil, then reduce heat and let it simmer for about 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Rinse lentils before use, use fresh spices, and adjust consistency with water/broth as needed. Tasting while cooking is recommended for optimal seasoning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg