Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Ingredients: Canned Tomatoes — 1 can, 14 oz; Carrot — 2 medium; Celery — 2 stalks; Chicken Broth — 4 cups; Cumin — 1.5 tsp; Garlic — 4 cloves; Lemon — 1, juiced; Lentils — 1.5 cups, dried green or brown; Olive Oil — 2 tbsp; Onion — 1 large; Paprika — 1 tsp; Salt — 1.5 tsp

A hearty, warmly spiced lentil soup that's incredibly filling and costs almost nothing to make.

vegetarian vegan gluten-free

🔥 Calories per serving: 320

🍽️ Serves: 6

⏱️ Prep: 15 min

🍳 Cook: 35 min

Ingredients

Canned Tomatoes	1 can, 14 oz
Carrot	2 medium
Celery	2 stalks
Chicken Broth	4 cups
Cumin	1.5 tsp
Garlic	4 cloves
Lemon	1, juiced
Lentils	1.5 cups, dried green or brown
Olive Oil	2 tbsp
Onion	1 large
Paprika	1 tsp
Salt	1.5 tsp

Instructions

Dice onion and carrot finely. Mince garlic.
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook 8 minutes, stirring occasionally, until softened and the onion is golden.
Add garlic, cumin, and paprika. Stir and cook 1 minute.
Rinse lentils in a fine-mesh strainer under cold water.
Add lentils to pot along with chicken broth (or vegetable broth) and canned tomatoes. Stir well.
Bring to a boil, then reduce heat to a gentle simmer. Cook 25–30 minutes until lentils are completely tender and breaking down.
Stir vigorously with a wooden spoon to break up some lentils — this thickens the soup naturally without blending.
Season generously with salt. Taste — lentils need more salt than you think.
Squeeze in lemon juice just before serving.