Lentil Soup

Lentil Soup

Hearty, comforting and very flavorful, this thick lentil soup is one of my favorite healthy winter pleasures.

Lentil Soup
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Soup, Vegan
Yield: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups reduced-sodium vegetable broth
  • 2 cups dry lentils, sorted and rinsed
  • 1 dried bay leaf
  • ⅛ teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped parsley for garnish
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. Add the onion and 1 teaspoon kosher salt. Cook, stirring occasionally, about 5 minutes, until soft.
  2. Add the garlic and cook 1 more minute, stirring. Add the cumin and paprika and cook, stirring, 30 seconds, until fragrant.
  3. Add the broth, the remaining salt, lentils, bay leaf, and thyme. Bring to a boil. Lower heat to low, cover, and simmer 30-40 minutes, until lentils are tender.
  4. Remove the bay leaf, stir in the lemon juice and black pepper and serve, garnished with chopped parsley.
Nutrition Per Serving
Calories: 205; Fat: 2g; Carbohydrates: 32g; Sugar: 5g; Sodium: 514mg; Fiber: 16g; Protein: 14g

 
Lentil Soup

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