Hearty and flavorful, this thick lentil soup is wonderful with crusty whole-wheat bread or with whole-wheat dinner rolls.
Makes 6 servings
Total time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
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 bay leaf
1/8 teaspoon dried thyme
1 tablespoon fresh lemon juice (juice from 1/2 large lemon)
1/4 teaspoon freshly ground black pepper
Garnish: 1/4 cup chopped parsley
1. Heat olive oil in a large saucepan over medium heat. Add onion and 1 teaspoon kosher salt. Cook, stirring occasionally, about 5 minutes, until soft. Add garlic and cook 1 more minute, stirring. Add cumin and paprika and cook, stirring, 30 seconds, until fragrant.
2. Add broth, 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.
3. Remove bay leaf, stir in lemon juice and black pepper and serve, garnished with chopped parsley.
Nutrition per serving
Total Fat 2.3 g
Saturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 514.2 mg
Total Carbohydrate 31.9 g
Dietary Fiber 16.2 g
Sugars 4.7 g
Protein 13.7 g
Weight Watchers Points Plus: 4 points