Vegetable Lentil Soup
Hearty, plant-based soup with lentils and fresh vegetables.
- 1 cup red lentils, rinsed
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- Lemon juice (optional)
- Sauté onion, carrot, celery, and garlic in olive oil 5 minutes.
- Add lentils, broth, cumin; bring to boil.
- Simmer 20–25 minutes until lentils are soft.
- Season with salt, pepper, and a splash of lemon juice.
- Serve warm.
- Add spinach or kale for extra greens.
- Blend partially for creamy texture.
Nutrition (approx.): 220 cal / serving, 12g protein, 35g carbs, 3g fat