Tomato Lentil Soup
This hearty lentil soup is vegan-friendly. It's full of sweet carrots and red bell peppers with a tangy tomato broth and packed with green lentils - yum!
Servings 6 servings
Calories 248kcal
Ingredients
- 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
- 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.
- Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
- 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.
- Remove from heat and serve immediately, garnished with green onions, if desired.
Notes
Storage: Store any leftover lentil soup in an airtight container in the fridge for up to four days.
Nutrition
Calories: 248kcal | Carbohydrates: 42g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 620mg | Potassium: 889mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4040IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 5mg