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Abdelaziz

Red Lentil and Vegetable Soup

A thick, budget-friendly red lentil soup with tomato, carrot, and cumin that cooks in about 30 minutes and freezes well.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil 15 ml
  • 1/2 medium yellow onion diced
  • 1 medium carrot diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 cup red lentils 150 g, rinsed
  • 1 can diced tomatoes 14.5 oz (411 g), with juices
  • 3 cups low-sodium vegetable broth 720 ml
  • 1/2 teaspoon salt adjust to taste
  • 1 tablespoon lemon juice 15 ml

Method
 

  1. Heat the olive oil in a medium pot over medium heat. Cook the onion and carrot 5 minutes, until softened.
  2. Stir in the garlic, cumin, and smoked paprika and cook 30 seconds, until fragrant.
  3. Add the lentils, tomatoes, broth, and salt. Bring to a boil, then reduce the heat and simmer, partly covered, 20 to 25 minutes, stirring occasionally, until the lentils are completely soft.
  4. Stir in the lemon juice and adjust the salt. Add a splash of water if the soup is too thick.
  5. Divide between 2 shallow freezer-safe containers. Refrigerate up to 3 to 4 days or freeze up to 2 to 3 months; reheat until steaming.

Notes

Nutrition values are estimates per serving.
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