Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (14.5 oz) diced tomatoes in juice
- 1 medium onion, finely chopped
- 4–5 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups vegetable broth (low-sodium)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until softened (about 3-4 minutes).
- Add sliced carrots, cumin, and smoked paprika. Stir for an additional 2 minutes until fragrant.
- Incorporate rinsed lentils and canned tomatoes (with juice). Mix gently to combine.
- Pour in vegetable broth to cover the ingredients by about an inch. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper as needed. For added freshness, consider stirring in chopped herbs before serving.
- Serve hot, optionally garnished with a drizzle of olive oil or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg