Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
- Add garlic, cumin, and paprika; cook for an additional minute until fragrant.
- Stir in rinsed lentils and canned tomatoes (juice included).
- Pour vegetable broth into the pot and bring to a boil. Reduce heat to low and simmer for 30–35 minutes until lentils are tender.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg