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 oil 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.
- 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, green lentils, plant-based protein, mediterranean soup, healthy dinner