Description
This wholesome, one-pot soup combines the natural sweetness of carrots with earthy red lentils and tangy tomatoes. It is a nutritious, plant-based comfort meal that is perfect for busy weeknights or lazy weekends. Naturally creamy without any dairy, this soup is packed with protein and fiber, making it a budget-friendly and delicious choice for the whole family.
Ingredients
1 cup diced yellow or white onion
3/4 cup diced carrots
1 red bell pepper, diced
4 garlic cloves, minced
2 tablespoons avocado oil
3 teaspoons paprika
1 cup dried red lentils, rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
Salt and black pepper to taste
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onions, carrots, and red bell pepper, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and paprika, cooking for 1 minute until fragrant.
Add the rinsed red lentils, diced tomatoes, and vegetable broth.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 20-25 minutes until the lentils are soft and have broken down to thicken the soup.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a splash of water or broth when reheating if desired. Serve with warm flatbread or crusty bread for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg