Lentil Soup
featured in Get Plenty Of Protein Without Meat Or Dairy
Lentil soup is a delicious and hearty meal that's perfect for a cold day. Loaded with protein and fiber, it will leave you feeling satisfied and warm.
Tasty Team
96% would make again
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Ingredients
for 5 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 potatoes, diced
- 2 cups dried lentils (400 g)
- 8 cups vegetable broth (1.8 L)
- 15 oz diced tomatoes (425 g)
- 1 dried bay leaf
- ½ teaspoon ground cumin
- kosher salt, to taste
- freshly ground black pepper, to taste
Nutrition Info
- Calories 363
- Fat 2g
- Carbs 66g
- Fiber 11g
- Sugar 7g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until semi-translucent, 3–5 minutes. Add the garlic and cook for 2 minutes, until fragrant. Add the carrots and potatoes and sauté for 3 minutes, until starting to soften.
- Stir in the lentils, vegetable broth, diced tomatoes, bay leaf, and cumin and bring to a boil. Reduce the heat to low and simmer for 35–40 minutes, or until the lentils are tender.
- Remove the bay leaf, then season the soup with salt and pepper to taste. Ladle into bowls and serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
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