Description
Warm up with a bowl of this easy-to-make red lentil soup, brimming with nutrients and flavor. This comforting dish is not only vegan-friendly but also packed with protein and fiber, making it a perfect choice for any meal. In just 30 minutes, you’ll enjoy a hearty stew combining red lentils, fresh vegetables, and aromatic spices that create a symphony of taste. Customize it by adding your favorite veggies or spices for an extra burst of flavor! Serve alongside crusty bread or a fresh salad for a fulfilling meal that warms both body and soul.
Ingredients
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp cumin powder
- 1 tsp coriander powder
- Olive oil for saut?ing
Instructions
- Heat olive oil in a large pot over medium heat. Saut? the onions, carrots, and celery until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in cumin and coriander powders until fragrant.
- Add rinsed red lentils and canned tomatoes (with juice), mixing well.
- Pour in vegetable broth and bring to a boil. Reduce heat to simmer uncovered for about 20 minutes or until lentils are tender.
- For a creamy texture, blend part of the soup using an immersion blender or transfer to a blender.
- Serve garnished with fresh herbs if desired.
Notes
Feel free to add spinach or kale towards the end of cooking for added nutrition.
Adjust spices according to taste preferences; try adding turmeric or smoked paprika for variation.
Leftover soup can be stored in the fridge for up to five days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Saut?ing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg