Description
A heartwarming blend of hearty lentils, zesty tomatoes, and aromatic spices, perfect for chilly evenings.
Ingredients
Scale
- 1 cup lentils (brown or green)
- 1 can diced tomatoes (14.5 oz, preferably fire-roasted)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (low-sodium)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, minced garlic, carrot, and celery. Sauté for about 5-7 minutes until softened.
- Toss in the lentils, diced tomatoes, vegetable broth, cumin, and paprika. Stir to combine and bring to a boil.
- Lower the heat and let it simmer gently for about 30 minutes or until the lentils are tender.
- Taste and season with salt and pepper as needed. Serve warm with olive oil or fresh herbs on top.
Notes
Store in an airtight container for up to 5 days or freeze for up to 3 months. Add more broth if reheating causes it to thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: soup, lentil, tomato, comfort food, vegan, easy recipe
