Red Lentil Soup
Red Lentil Soup! This red lentil soup recipe is both vegan and gluten-free! A healthy, low-fat soup that's cozy and simple and packed with 18g of plant-based protein per serving.
Equipment
Ingredients
- 1 tsp. olive oil
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 3 celery sticks, chopped
- Large baking potato, chopped
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1/2 tsp. smoked paprika
- pinch salt/pepper
- 5 cups vegetable broth
- 1 1/2 cups red lentils
- 1 28 ounce can diced tomatoes, drained
- 1/4 cup chopped parsley or cilantro
- 1 tbsp. fresh lemon juice
Instructions
- First, heat 1 tsp. olive oil over medium heat in a large sauce pan.
- Next, add the onion and let cook for 5 minutes until soft.
- Then, add the garlic, celery, and potato chunks. After that, cook until soft and lightly browned, another 2-3 minutes.
- Next, add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
- Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
- Then, cover and cook for 20 minutes and cook until lentils are tender.
- Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.
- Next, add back in the 1/2 of the soup and stir in the herbs and lemon juice.
- Finally, season to taste with salt/pepper if needed and serve.
Nutrition
Serving: 1cupCalories: 164kcalCarbohydrates: 29gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 735mgPotassium: 578mgFiber: 12gSugar: 5gVitamin A: 609IUVitamin C: 13mgCalcium: 64mgIron: 4mg