Lentil and Veggie Soup
Lentils are a great source of plant-based protein and are often used as a meat substitute in vegetarian dishes.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1 cup Red lentils
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
- 2 tablespoon Fresh lemon juice
Instructions
- Rinse the lentils under cold water and set aside.
- Chop the carrots, celery, onion, and garlic.
- In a large pot, heat some oil and sauté the onion and garlic until fragrant.
- Add the carrots and celery and cook for a few minutes.
- Add the lentils, vegetable broth, diced tomatoes, cumin, coriander, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for about 30 minutes or until the lentils are tender.
- Stir in the fresh parsley and lemon juice.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.