Hearty Lentil Soup with Whole Grain Bread
A comforting and wholesome meal, perfect for chilly evenings.
⏱️ 55 min🍽️ Serves 1
🔥 450 kcal💪 25g protein🍚 60g carbs🥑 12g fat🌾 18g fibreper serving
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servings
Ingredients
- 🥣1 cup brown or green lentils
- 🧅1 onion
- 🥕2 carrots
- stalk2 stalks celery
- 🧄2 cloves garlic
- 🍅1 can diced tomatoes
- 🥦4 cups vegetable broth
- 🌿1 tsp dried thyme
- 🌶️½ tsp smoked paprika
- 🧂 salt and black pepper, to taste
- 🍞4 slices whole grain bread
- 🫒1 tbsp olive oil
Pro tips
- For an extra boost of greens, stir in a handful of spinach or kale during the last 5 minutes of cooking.
- Adjust the amount of smoked paprika to your preference for a milder or smokier flavor.
- This soup tastes even better the next day; it's great for meal prep!
- A splash of apple cider vinegar at the end brightens up the flavors.
Method
- 1Rinse the lentils under cold water. Chop the onion, carrots, and celery into small pieces. Mince the garlic.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until softened.
- 3Stir in the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant.
- 4Add the rinsed lentils, diced tomatoes (undrained), and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
- 5Season the soup with salt and black pepper to taste. If desired, mash a portion of the lentils against the side of the pot with a spoon for a thicker consistency.
- 6Serve hot with a slice of whole grain bread.