Nutrition >> Lentil and vegetable soup

Lentil and Vegetable Soup

Lunch
  • DF | NF| GF
  • Serves 4
Lentil and Vegetable Soup
  • 250 kcals/serving
  • 10g Protein
  • 5g Fat
  • 40g Carb
Lentil and Vegetable Soup
Lentil and Vegetable Soup
Lunch
  • 250kcal
  • 10g Protein
  • 5g Fat
  • 40g Carb

Lentil and Vegetable Soup

  • DF | NF| GF
  • Serves 4

Ingredients

200g green lentils

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

1 can (400g) chopped tomatoes

1.5 litres vegetable broth

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish

Method

Step 1

Rinse the lentils under cold water and set aside.

Step 2

In a large pot, sauté the onion, carrots, celery, and garlic until softened.

Step 3

Add the lentils, tomatoes, vegetable broth, cumin, and paprika. Bring to a boil.

Step 4

Reduce heat and simmer for 25-30 minutes until the lentils are tender.

Step 5

Season with salt and pepper to taste. Garnish with fresh parsley before serving.