Lentil Soup
Ingredients
The soup base
-
3-4
tablespoons
cooking oil
-
2
medium
onion, diced
-
2
stalks
celery, diced
-
4
cloves
garlic, minced
-
½
tablespoon
minced ginger
-
1
pound
lentils, soaked for 2 hours
-
1
14.5-ounce can
diced tomatoes
-
6
cups
chicken broth (or vegetable broth)
Vegetables and seasonings
-
2-3
large
carrots, chopped
-
2
green onions, chopped
-
1
teaspoon
white pepper
-
½
teaspoon
cayenne pepper (optional)
-
1½
teaspoons
cumin
-
2-3
teaspoons
smoked paprika
-
salt and pepper
to taste
-
2
tablespoons
chopped parsley or cilantro
Instructions
- Heat oil in a large saucepan and add onions, garlic, celery, ginger, and cumin; stir until onions are translucent.
- Add smoked paprika and soaked lentils, stirring for about a minute.
- Incorporate tomatoes, green onions, white pepper, carrots, and cayenne pepper; add chicken broth and salt.
- Bring to a boil, then simmer until lentils are tender and the soup thickens, adjusting consistency with more broth if needed.
- Serve warm with bread.
Nutrition Facts (estimated)
Servings
8
Calories
293
Total fat
7g
Total carbohydrates
44g
Total protein
16g
Sodium
1031mg
Cholesterol
0mg
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