Ingredients
Scale
- 1 cup dried lentils, rinsed
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 6 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add garlic and cook for 1-2 minutes until fragrant.
- Stir in cumin, turmeric, and paprika. Cook for 1 minute.
- Add rinsed lentils, vegetable broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes until lentils are tender.
- Remove bay leaf and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in the fridge for up to 4 days.
- Lentils are high in protein and fiber.
- For creamier texture, blend half the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg