Description
A nutritious and easy-to-make lentil soup perfect for the Daniel Fast.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened.
- Stir in minced garlic, cumin, and paprika; cook for another minute.
- Add lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add other vegetables like spinach or tomatoes.
- This soup can be stored in the refrigerator for up to 5 days.
- For a thicker soup, blend a portion of it and mix back in.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg