Description
A hearty and nutritious gluten-free lentil soup packed with carrots, perfect for a satisfying lunch.
Ingredients
Scale
- 1 cup lentils
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the diced carrots and cook for another 5 minutes.
- Stir in the lentils, cumin, paprika, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 30-35 minutes, or until lentils are tender.
- Adjust seasoning if necessary and serve hot.
Notes
- Feel free to add other vegetables like celery or spinach for extra nutrition.
- This soup can be stored in the refrigerator for up to 5 days.
- For a creamier texture, blend a portion of the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg