Red Lentil Vegetable Soup is a hearty, nutritious dish that’s perfect for a cozy meal. Packed with protein-rich red lentils and an array of colorful vegetables, this soup is not only comforting but also incredibly wholesome. The red lentils cook down quickly, giving the soup a creamy texture without the need for dairy, while the vegetables add layers of flavor and nutrition. With warm spices like cumin and turmeric, this soup is aromatic and deliciously satisfying. It’s perfect for meal prep, as it tastes even better the next day.
Ingredients:
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley or cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
- Add the garlic, cumin, turmeric, and smoked paprika, cooking for another minute until fragrant.
- Stir in the red lentils, diced tomatoes, vegetable broth, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.
- Add the diced zucchini during the last 10 minutes of cooking.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley or cilantro and serve with a squeeze of lemon for a bright, fresh finish if desired.
Enjoy your comforting and nutritious Red Lentil Vegetable Soup as a healthy, filling meal any time of year!
