Mediterranean 35 min

Smoky Red Lentil Soup

Name: Smoky Red Lentil Soup
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups red lentils, rinsed; 1 large onion, diced; 4 cloves garlic, minced; 2 carrots, diced; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 teaspoon turmeric; ½ teaspoon cayenne; 2 tablespoons olive oil; 2 tablespoons lemon juice; Salt and pepper to taste; Fresh parsley and crusty bread for serving

vegangluten-freedairy-freehealthymeal-prep

Ingredientsfor 2

280

Cal

16g

Protein

44g

Carbs

Fat

11.5 cups red lentils, rinsed
21 large onion, diced
34 cloves garlic, minced
42 carrots, diced
51 can (14.5 oz) diced tomatoes
66 cups vegetable broth
72 teaspoons cumin
81 teaspoon smoked paprika
91 teaspoon turmeric
10½ teaspoon cayenne
112 tablespoons olive oil
122 tablespoons lemon juice
13Salt and pepper to taste
14Fresh parsley and crusty bread for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking 6–8 minutes until softened and the onion is translucent. Add garlic and cook 1 minute.
2
Add cumin, smoked paprika, turmeric, and cayenne. Stir into the vegetables and cook 1–2 minutes until very fragrant — the spices should sizzle gently in the oil.
3
Add rinsed lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil over high heat. Reduce to a steady simmer and cook uncovered for 25–30 minutes, stirring occasionally, until lentils have completely dissolved into the broth and the soup is thick and slightly creamy.
4
Squeeze in lemon juice and season generously with salt and pepper. For a smoother texture, use an immersion blender to blend half the soup and stir it back in — this creates a creamy base while keeping some texture. Serve with crusty bread and a drizzle of olive oil.