Lentil Soup

🛒 Ingredients

• Brown or Green Lentils 200 g · 670 kcal
• Onion 150 g · 60 kcal
• Carrot 120 g · 50 kcal
• Garlic 15 g · 20 kcal
• Potato 200 g · 154 kcal
• Canned Crushed Tomatoes 400 g · 80 kcal
• Vegetable Broth 1500 g · 30 kcal
• Olive Oil 30 g · 265 kcal
• Bay Leaf 1 g · 0 kcal
• Smoked Paprika 3 g · 8 kcal
• Ground Cumin 1 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the lentils thoroughly under cold running water; set aside. Dice the onion, carrots, and potatoes, and mince the garlic.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and a pinch of salt, cooking until softened, about 5-7 minutes.
3. Add the minced garlic, diced carrots, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
4. Stir in the smoked paprika and ground cumin, cooking for 1 minute until fragrant. Then add the crushed tomatoes, lentils, bay leaf, and vegetable broth.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
6. Remove the bay leaf before serving. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, optionally with a drizzle of olive oil or a squeeze of lemon.