Ingredients
Scale
- 1 cup green lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- cumin
- paprika
- Fresh parsley or cilantro for garnish
- Lemon juice to taste
Instructions
- Dice onion, carrots, and celery into small pieces.
- In a large pot over medium heat, sauté the onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in diced carrots and celery; sauté until softened (around 3-4 minutes).
- Add rinsed lentils and canned tomatoes; mix well before pouring in vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes until lentils are tender.
- Stir in lemon juice and chopped fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg