4
servings5
minutes10
minutes215
kcalThis 10-minute lentil soup is a game-changer for busy days. It's nourishing, budget-friendly, and loaded with plant-based protein and fiber. Whether you're meal-prepping or looking for a last-minute meal, this soup will keep you warm, full, and energized.
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced or minced garlic
1 large carrot, diced
1 celery stalk, diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked lentils (or canned, drained and rinsed)
3 cups vegetable stock ot broth (low sodium if preferred)
1 (14.5 oz) can diced tomatoes (with juices)
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley or cilantro for garnish (optional)
Heat the oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 2–3 minutes until slightly softened.
Add spices: Stir in cumin, smoked paprika, salt, and pepper. Cook for 30 seconds to release flavor.
Add lentils, broth, and tomatoes: Stir well and bring to a gentle simmer.
Simmer for 5–7 minutes, allowing the vegetables to soften and flavors to meld.
Finish with lemon juice (optional) and adjust seasonings to taste.
Serve hot, garnished with fresh herbs if desired.
💡 Note: Nutrition may vary depending on specific broth and lentils used.
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