Description
Discover the comforting recipe that nourishes your body and soul!
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute.
- Stir in the lentils, vegetable broth, diced tomatoes, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- This soup is perfect for the Daniel Fast.
- Feel free to add other vegetables like spinach or kale.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg