Description
A hearty and flavorful Lentil Soup recipe that is both vegan and gluten-free. Packed with nutritious ingredients and warming spices, this Middle Eastern-inspired soup is perfect for a comforting meal.
Ingredients
Scale
For the Lentil Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
- Add seasonings: Stir in garlic, cumin, coriander, paprika, and red pepper flakes; cook until fragrant.
- Cook lentils: Add lentils, tomatoes, broth, and bay leaves. Simmer for 30-35 minutes until lentils are tender.
- Season and blend: Remove bay leaves, add lemon juice, salt, and pepper. Use an immersion blender for a creamier texture.
- Serve: Garnish with parsley and enjoy hot.
Notes
- You can use red lentils for quicker cooking, but the texture will be softer.
- Add spinach or kale in the last 5 minutes for extra nutrition.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 5g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
