Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Stir in rinsed lentils, cumin, and paprika; cook for an additional minute.
- Add diced tomatoes and vegetable broth; bring to a gentle boil, then reduce heat to low.
- Toss in bay leaves, season with salt and pepper, cover the pot, and let it simmer for 25-30 minutes until lentils are tender.
- Remove bay leaves before tasting; adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg