Description
A hearty and flavorful lentil vegetable soup packed with nutrients and deliciousness.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium jalapeño, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- tortilla chips for serving
- 1 medium avocado, sliced
- cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the bell pepper, jalapeño, carrot, and zucchini, cooking for about 5 minutes.
- Add the lentils, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for about 30-40 minutes, or until lentils are tender.
- Serve in bowls with tortilla chips, and garnish with avocado and cilantro.
Notes
- Green or brown lentils work well for their firm texture.
- Homemade or store-bought vegetable broth can be used.
- Fresh tomatoes can be used when in season.
- Can substitute olive oil with canola or avocado oil.
- For a twist, parsnips can be used instead of carrots.
- Smoked paprika can add a lovely depth in place of chili powder.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg