Description
This tomato lentil soup is made with green lentils simmered in a tomato and vegetable broth base with carrots, onions, celery, and red bell pepper with a mix of spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- ½ red bell pepper, chopped
- 2 garlic cloves, minced
- 1 ½ cup green lentils, washed
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 15-ounce canned diced tomatoes
- 4 cups low sodium vegetable broth
- Green onions, sliced, for serving
Instructions
- Step: In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the carrots, celery, bell pepper and garlic and cook for an additional 2-3 minutes.
- Step: Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
- Step: Add the canned tomatoes and vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
- Step: Remove from heat and serve immediately, garnished with green onions, if desired.
Notes
Store any leftover lentil soup in an airtight container in the fridge for up to four days. Rinse lentils before cooking to remove debris. Optionally, use an immersion blender on a small portion of the soup to create a creamier texture.
- Prep Time: 2 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 9 g
- Sodium: 784 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 26 g
- Protein: 22 g
- Cholesterol: 0 mg
Keywords: tomato lentil soup, vegetarian soup, healthy soup, lentil recipe, plant-based dinner