Description
A warm and nourishing soup filled with lentils, colorful vegetables, and vibrant spices, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup dried lentils (green or brown)
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Start by gathering your ingredients and prepping them. Dice the onions, garlic, carrots, celery, and red bell pepper. Get your pots and utensils ready for a seamless cooking experience. Preheat a large pot over medium heat.
- Add the olive oil to the preheated pot, then sauté the diced onions until they’re translucent, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Next, toss in the carrots, celery, and bell pepper, allowing them to soften for about 5-7 minutes. Stir in the ground cumin, smoked paprika, chili powder, and the dried lentils, coating them in the spices.
- Pour in the vegetable broth and add the diced tomatoes, allowing the mixture to boil. Once boiling, reduce the heat and let it simmer for approximately 25-30 minutes or until the lentils are tender.
- Once your soup is ready, season it with salt, pepper, and lime juice to taste. Serve it hot in bowls and garnish with fresh cilantro.
Notes
For a spicier kick, add a pinch of red pepper flakes. Customize with diced zucchini or black beans for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg