Red Lentil Soup in 30 minutes

Ingredients

• 1 large Onion (peeled and finely chopped)
• 2 stalks Celery Stalks (trimmed and diced)
• 2 medium Carrots (peeled and diced)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 3 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 sprig Rosemary (fresh)
• 1 Bay Leaf
• 1 cup Red Lentils (rinsed well)
• 14 ounce Canned Diced Tomatoes (undrained)
• 4 cups Vegetable Broth (low-sodium preferred)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Aromatics

   Finely chop the onion, dice the celery and carrots. Set aside.

   Time: PT10M

2. Sauté Vegetables

   Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots and sauté for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium heat

3. Add Garlic and Spices

   Add minced garlic, ground cumin, red pepper flakes, the rosemary sprig, and bay leaf. Fry for another 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: medium heat

4. Incorporate Lentils and Liquids

   Rinse the red lentils under cold water until water runs clear. Add them to the pot, then pour in the canned tomatoes (with juices) and vegetable broth. Stir to combine.

   Time: PT2M

5. Season and Bring to a Boil

   Season with salt and black pepper. Increase heat to bring the soup to a rolling boil.

   Time: PT3M

6. Simmer Until Lentils Are Tender

   Reduce heat to low, cover partially, and let the soup simmer for about 20 minutes, or until the lentils have broken down and the soup is creamy. Stir occasionally.

   Time: PT20M

   Temperature: low heat

7. Final Adjustments and Serve

   Taste and adjust seasoning if necessary. Ladle into bowls and enjoy hot.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

30 g

Fat

4 g

Fiber

8 g