Description
Warm Lentil Soup is the perfect remedy for chilly winter days, delivering warmth and comfort in every spoonful. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, this easy-to-make soup is ideal for busy teachers needing a nourishing lunch on-the-go.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes (no added sugar)
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- 1. Rinse lentils under cold water until clear. Dice carrots, celery, onion, and garlic.
- 2. In a large pot over medium heat, saut? onion and garlic in olive oil until translucent (about 3 minutes).
- 3. Add carrots and celery; stir in cumin, thyme, and bay leaf. Cook for another 5 minutes.
- 4. Add lentils, diced tomatoes, and vegetable broth; bring to a boil then reduce heat to simmer.
- 5. Simmer uncovered for about 30 minutes until lentils are tender but not mushy. Stir occasionally.
- 6. Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg