Lentil Soup 🍛

Name: Lentil Soup 🍛
Total time: 3000 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 2.5 cups brown lentils (soaked over night); 1/2 cup carrots (sliced); 1 jalapeño pepper (diced); 1/2 red pepper (diced); 1 large tomato (diced); 1/3 onion (diced); 2-3 garlic gloves (minced); 6 cups vegetable broth; 2 tbsp olive oil; 1/2 tsps of coriander powder; 1/2 tsps of cumin powder; 1 1/2 tsps of paprika powder; 2 bay leaves; 1 tsps of turmeric powder; 1/4 tsps black pepper; 1/2 tsps salt; 1/2 lime or lemon juice; 2 tbs cilantro (chopped)

Veggie K @VeggieK

This tasty dish is packed with fiber and protein.

Notes:
If you prefer a thicker consistency you can reduce the vegetable broth ration by 1-2 cups.
I used 4 cups of vegetable broth and 2 of water.
Remember to remove the bay leaves before serving

This tasty dish is packed with fiber and protein.

Notes:
If you prefer a thicker consistency you can reduce the vegetable broth ration by 1-2 cups.
I used 4 cups of vegetable broth and 2 of water.
Remember to remove the bay leaves before serving

Veggie K @VeggieK

This tasty dish is packed with fiber and protein.

Notes:
If you prefer a thicker consistency you can reduce the vegetable broth ration by 1-2 cups.
I used 4 cups of vegetable broth and 2 of water.
Remember to remove the bay leaves before serving

This tasty dish is packed with fiber and protein.

Notes:
If you prefer a thicker consistency you can reduce the vegetable broth ration by 1-2 cups.
I used 4 cups of vegetable broth and 2 of water.
Remember to remove the bay leaves before serving

Saved

Ingredients

45-50 minutes

5-6 servings

2.5 cupsbrown lentils (soaked over night)
1/2 cupcarrots (sliced)
1jalapeño pepper (diced)
1/2red pepper (diced)
1large tomato (diced)
1/3onion (diced)
2-3garlic gloves (minced)
6 cupsvegetable broth
2 tbspolive oil
1/2tsps of coriander powder
1/2tsps of cumin powder
1 1/2tsps of paprika powder
2bay leaves
1tsps of turmeric powder
1/4tsps black pepper
1/2tsps salt
1/2lime or lemon juice
2 tbscilantro (chopped)

Saved

Steps

45-50 minutes

1

Assemble all ingredients.
2

In a deep pot, heat up olive oil over medium heat and add onions, garlic, carrots, jalapeño pepper and red pepper. Mix well and cook for 5-6 minutes or until vegetables have soften. Mix occasionally.
3

Add diced tomatoes, and spices (coriander, cumin, paprika, turmeric, bay leaves) and mix well. Add lentils and vegetable broth and stir ingredients. Bring to simmer, then lower heat to medium low and cook covered for 35-40 minutes or until lentils are tender. Mix occasionally.
4

Use a hand blender and partially blend soup. Add cilantro, lemon/lime juice, salt and pepper and mix well.
5

Serve warm alone or with a side of white rice. YUM !