🕒 Ready in: 35–40 minutes
🥣 Serves: 4
🌿 Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 can (400g) diced tomatoes
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- 1 bay leaf
- Salt and pepper to taste
- Optional: lemon juice and fresh parsley for garnish
👩🍳 Instructions:
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery for about 5–7 minutes until softened.
- Add garlic and cook for another minute.
- Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until lentils are tender.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture (leave some chunks).
- Remove bay leaf. Taste and adjust seasoning.
- Serve with a squeeze of lemon juice and sprinkle with fresh parsley.
✅ Why It’s Healthy:
- Lentils: High in iron, fiber, and plant-based protein
- Vegetables: Full of vitamins A & C
- Low-fat and filling: Great for weight management and energy levels
