Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tsp cumin
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and chop the carrots, celery, onion, and garlic.
- Heat olive oil in a large pot over medium heat; add onions and cook until translucent (about 4 minutes).
- Stir in garlic, carrots, and celery; cook for another 5 minutes.
- Add rinsed lentils, diced tomatoes, and vegetable broth; stir well.
- Season with cumin, paprika, salt, and pepper; bring to a gentle boil before reducing heat to low.
- Cover partially and simmer for about 30 minutes until lentils are tender. Adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg