Red Lentil Soup Recipe
Warm up with a bowl of flavorful Red Lentil Soup seasoned with cumin and coriander. It's a one pot meal with 19 grams of protein and 23 grams of fiber!
Servings: 8 servings
Calories: 334kcal
Ingredients
- 2 large onions finely chopped
- 4 large garlic cloves minced
- 6 large celery stalks diced
- 5 large carrots diced
- 2 tablespoons oil for frying
- 2 1/2 tablespoons ground cumin
- 1 tablespoon coriander ground
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 cups red lentils dry & rinsed
- 9 cups vegetable broth low sodium
- 14 ounces can diced tomatoes low sodium
- 2 tablespoons fresh parsley or cilantro finely chopped
Instructions
- Preheat large pot or Dutch oven on medium heat and swirl oil to coat. Add onion and garlic; sauté for 3 minutes, stirring occasionally.
- Add celery and carrots; sauté for 5 more minutes, stirring occasionally.
- Add cumin, coriander, salt, red pepper flakes, and cook for 30 seconds, stirring frequently.
- Add red lentils, vegetable broth, diced tomatoes and stir. Bring to a boil, cover and cook for 20 minutes.
- Add parsley and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Nutrition
Serving: 2cups | Calories: 334kcal | Carbohydrates: 55g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 464mg | Fiber: 23g | Sugar: 9g