Description

Warm up with this hearty high-protein lentil soup that combines the earthy flavors of lentils, fresh vegetables, and aromatic spices. Perfect for busy weeknights or cozy gatherings, this soup is quick to prepare and packed with nutrients to fuel your body and soul. In just a few simple steps, you can enjoy a comforting bowl of goodness that will leave everyone asking for more.

Ingredients

Scale

1 cup green or brown lentils (dried)
1 medium onion (chopped)
2 medium carrots (chopped)
2 celery stalks (chopped)
3 cloves garlic (minced)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (low-sodium)
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
2 tbsp olive oil

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
Add cumin and coriander; stir well to coat the vegetables and let them bloom for about a minute.
Mix in the lentils and diced tomatoes; pour in the vegetable broth until ingredients are submerged.
Bring to a boil then reduce heat to a gentle simmer. Cover partially and let cook for about 30 minutes or until lentils are tender.
Taste and adjust seasoning as needed. Serve hot with crusty bread on the side.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 6g
Sodium: 410mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: For added creaminess, consider stirring in coconut milk during the last few minutes of cooking. Feel free to substitute lentils with beans or add leafy greens like spinach for extra nutrients. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to six months.