One Pot Lentil Soup
This one-pot lentil soup is packed with fresh veggies and protein-rich lentils for a healthy and filling dinner idea that can be made in 45 minutes!
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Servings: 4 servings
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots peeled & diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 ½ Tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- salt & pepper to taste
- ½ cup green or brown dried lentils
- 14 ounce can of diced tomatoes
- 4 cups vegetable broth
- 2 cups baby kale
- 1 ½ Tablespoons red wine vinegar
Instructions
- Heat oil in a pot. Once hot, add in the diced onion, carrot, celery, and minced garlic. Saute over medium heat for 3-5 minutes.
- Next add the tomato paste, cumin, paprika, dried parsley, salt, & pepper. Saute with the veggies for another 1-2 minutes until evenly coated.
- Then, add in the dried lentils, diced tomatoes, and vegetable broth. Stir and bring to a simmer.
- Once simmering, add a lid to cover the pot and cook for around 20 minutes until the lentils are soft, yet still hold their shape.
- Remove the lid and turn off the heat. Then, mix in the baby kale and red wine vinegar.
- Ladle the soup into 4 bowls and garnish with vegan sour cream and fresh herbs. Enjoy!
Notes
- Please see the blog post for substitution ideas.
- Cooked soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
Nutrition
Serving: 1bowl soup(no toppings) | Calories: 227kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1197mg | Potassium: 835mg | Fiber: 12g | Sugar: 9g | Vitamin A: 9340IU | Vitamin C: 50mg | Calcium: 171mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!