Description
A nourishing and satisfying bowl of soup that is quick to prepare, perfect for busy weeknights.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can coconut milk (optional for creaminess)
- Tortilla chips, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, sauté the onion, garlic, carrot, and bell pepper in a splash of water or vegetable broth until the vegetables are soft, about 5-7 minutes.
- Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender.
- If using, stir in the coconut milk for added creaminess and heat through until warm.
- Serve hot, topped with tortilla chips, fresh cilantro, and lime wedges.
Notes
Rinse lentils thoroughly before use. Taste periodically to adjust spices and seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg