This hearty lentil soup is packed with fiber-rich legumes, colorful veggies, and Southern-style flavor that will keep you full and satisfied during the winter months (or anytime of the year…yes, you can eat soup in the summer months too!).

This recipe is perfect for meal prep. You can serve it as is, or pair with a slice of qunioa-flax bread for a balanced meal!

Check out the recipe below:

Lentil Soup

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Total Time 55 minutes
Servings: 6
Course: dinner, Main Course, Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 1 large Carrot, chopped
  • 2 Celery ribs, chopped
  • 1 Bell pepper, chopped
  • 2 cup Dried green or brown lentils, rinsed
  • 1 14 oz can Crushed tomatoes
  • 1 32 oz carton Low-sodium vegetable or chicken broth
  • 2 cups Water
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1 1/2 tsp Paprika
  • 2 Dried bay leaves
  • 1 Lemon (juiced and zested)
  • 2 tbsp Red wine vinegar
  • Salt and Pepper to taste

Equipment

  • Large Soup Pot
  • Mixing Spoon
  • Ladle

Method
 

  1. Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes.
  2. Add carrot, celery, and bell pepper. Cook 7–10 minutes, until veggies are softened.
  3. Stir in lentils, crushed tomato, broth, water, spices, and bay leaves.
  4. Bring to a simmer over high heat, then reduce heat to medium-low. Cover and simmer 35–40 minutes until lentils are tender.
  5. Remove bay leaves. Stir in lemon zest, lemon juice, and red wine vinegar. Addd salt and pepper to taste.

Notes

Estimated Nutrition Facts for this recipe:
  • Carbohydrates: ~30–35g
  • Protein: ~13–15g
  • Fat: ~6–8g
  • Fiber: ~10–12g

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