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Lentil Soup | What's For Dinner

Ingredients

1.5 cups red lentils, rinsed1 medium yellow onion, diced2 medium carrots, diced1 stalk celery stalk, diced3 cloves garlic cloves, minced1 tsp ground cumin1/2 tsp ground turmeric1/2 tsp smoked paprika6 cups vegetable broth2 tbsp olive oil2 tbsp lemon juice1.5 tsp salt1/2 tsp black pepper2 tbsp fresh parsley or cilantro

Instructions

1

Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic, cumin, turmeric, and paprika. Cook 1 minute.

2

Add rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 25 minutes until lentils are completely soft and falling apart.

Tip: Red lentils break down naturally into a thick, creamy soup. No need to blend unless you want it extra smooth.

3

Season with salt, pepper, and lemon juice. For a smoother consistency, blend half the soup with an immersion blender.

4

Serve with a drizzle of olive oil, fresh herbs, and crusty bread.

Nutrition per Serving

260kcal

Calories

16g

Protein

38g

Carbs

6g

Fat

12g

Fiber

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