Description
A hearty, flavorful soup made with lentils, tomatoes, and warm spices, perfect for meal prep and cozy weeknight dinners.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until softened.
- Add the diced carrot, celery, and red bell pepper, cooking until vegetables soften.
- Stir in the rinsed lentils, cumin, coriander, and paprika, mixing until coated.
- Pour in the vegetable broth and diced tomatoes; bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste, adjusting for balance.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
For a richer flavor, simmer uncovered for a few minutes to reduce and concentrate the broth. Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg