Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups vegetable broth (low-sodium)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges for serving (optional)
Instructions:
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally until the vegetables are softened.
- Add spices: Stir in the cumin, smoked paprika, thyme, and turmeric, cooking for another minute until fragrant.
- Simmer the soup: Add the rinsed lentils, diced zucchini, canned tomatoes, and vegetable broth to the pot. Stir well, bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the lentils are tender.
- Season and serve: Add salt and pepper to taste. Remove from heat and stir in the chopped parsley for extra flavor. Serve hot with a squeeze of fresh lemon juice for added brightness.
Enjoy this hearty, protein-packed soup that’s both comforting and nutritious! 🥣🌱