Description
Weight Loss Red Lentil Soup made with red lentils, vegetables, and warming spices. This vegan soup is filling, light, and ready in just 30 minutes.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Olive oil for sautéing
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- Dice the onion, carrots, and celery, and mince the garlic.
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened.
- Add the garlic and cook briefly until fragrant.
- Stir in the cumin and coriander powders.
- Add the red lentils and diced tomatoes and mix well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer uncovered until lentils are tender.
- Blend part of the soup for a creamy texture if desired.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Add spinach or kale near the end of cooking for extra nutrition.
- Adjust spices to taste with turmeric or smoked paprika.
- Store leftovers in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg