Low-Calorie Lentil Soup
This nutritious and filling lentil soup is packed with protein, fiber, and essential vitamins. With simple ingredient swaps, you can enjoy a hearty soup while keeping the calorie count low.
Equipment
- Large Pot
- Ladle
Ingredients
Soup Base
- 1 cup red lentils rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups carrots diced
- 2 cups celery chopped
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 1 tsp olive oil for sautéing
- 1 lemon juiced (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the lentils, vegetable broth, cumin, paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and let it simmer for 30-35 minutes until lentils are tender.
- Use an immersion blender to blend part of the soup for a creamy texture (optional).
- Serve hot with a squeeze of fresh lemon juice.
Notes
For extra flavor, garnish with fresh parsley or a dash of red pepper flakes.