Lentil Soup
There's nothing better than Lentil and carrot soup on a fall or winter's day. Lentil and carrot soup is the perfect plant based meal packed with protein and veggies.You can either use canned lentils for this lentil and carrot soup or you can used dried green lentils for this green lentil soup.
Servings: 4
Calories: 245kcal
Ingredients
- 1 ½ cups lentils canned or pre-soaked
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup tomato diced
- 1 clove garlic minced
- 4 cups vegetable broth
- 1 teaspoon vegetable seasoning e.g. Vegetta
- ½ tsp cumin
- ½ tsp Italian seasoning
- 3 tbsp olive oil for frying
- salt and pepper to taste
- 2 cups Baby Spinach optional
Instructions
- In a medium saucepan, heat up oil and garlic until the garlic becomes fragrant. Add onion, celery, tomato and carrots.
- Sauté for 3 to 4 minutes and then add lentils and broth. Add cumin and Italian seasoning.
- Bring to boil and let simmer for about 30 to 45 minutes, checking occasionally that there is sufficient water for the lentils and that they have not absorbed all the water. The liquid level should come up above the lentils. If liquid is needed add either water or more broth.
- Once the lentils have simmered enough, taste the soup, if it requires seasoning you can add vegetable seasoning like Vegetta, salt and pepper.
- Once cooked to your satisfaction (30 to 45 minutes), let rest for 15 to 20 minutes.
- Serve over spinach (optional).
Nutrition
Serving: 1/4 of Pot | Calories: 245kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 897mg | Fiber: 9g | Sugar: 8g