Description
This hearty lentil soup is perfect for a cozy meal.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk (or plant-based alternative)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm olive oil. Add chopped onions, carrots, celery, and garlic; sauté until softened (about 5 minutes).
- Stir in rinsed lentils and cook for an additional 2 minutes.
- Gradually pour in vegetable broth until lentils are covered; bring to a gentle boil then reduce heat to simmer.
- Season with cumin, paprika, salt, and pepper; stir well.
- Cover and simmer for about 25 minutes until lentils are tender but not mushy.
- Just before serving, stir in milk until combined. Adjust seasoning if necessary. Serve hot.
Notes
- For a vegan option, substitute whole milk with a plant-based milk alternative.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg