After the holidays, January is the perfect time to return to healthy, nourishing meals. This soup is warming, flavorful, and packed with fiber, protein, and vitamins. Ready in just 30 minutes.
Ingredients (serves 4)
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, chopped
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1 red bell pepper, diced
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1 can chopped tomatoes (400 g)
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1 liter vegetable broth
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150 g red lentils
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1 tsp ground cumin
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1 tsp paprika powder
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley (optional, for garnish)
Instructions
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Heat the olive oil in a large pot. Sauté the onion and garlic until translucent.
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Add the carrots, celery, and red bell pepper and cook for 5 more minutes.
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Sprinkle in the cumin and paprika, stirring well to coat the vegetables and release the flavor.
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Add the chopped tomatoes, lentils, broth, and bay leaf. Bring to a boil, then let simmer for 20 minutes until the lentils are tender.
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Remove the bay leaf and season with salt and pepper to taste.
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Serve the soup in bowls, optionally garnished with fresh parsley. Add a slice of whole wheat or sourdough bread for a complete meal.
Nutrition per 300 ml
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190 calories
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25 g carbohydrates
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10 g protein
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3.5 g fat