Lentil Soup
Recipe Type: Soup
Cuisine: vegan and gluten free
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 cups lentils
- 6 cups vegetable broth
- 1 onion
- 3 stalks of celery
- 3 carrots
- 4 cloves of garlic
- 1 tbsp turmeric
- 1 tbsp whole cumin
- 1 tbsp whole coriander
- 2 tbsp avocado oil
- sea salt
- lemon
- Jalapeño or other chili (optional)
Instructions
- In a spice or coffee grinder grind the cumin and coriander
- Heat the oil in a heavy bottomed pot
- Add the onions and sauté for a few minutes until they start turning translucent (add some salt to taste)
- Add the garlic and stir around for another minute
- Add the spices and stir around until you smell the fragrance
- Add the celery and carrots (add more salt to taste) and stir around and let sauté for a few more minutes
- Add the chili or jalapeño (if you decided on it)
- Now add the broth and the lentils and the juice of the lemon and taste and add salt if needed.
- Bring to a boil and then turn down your heat and simmer for about forty minutes or until the lentils are tender. You can add more lemon or salt to taste. I served this soup with some short grain brown rice and avocado.
Who doesn’t love a warm bowl of soup on a cold winters day? Lentils are a nutrition powerhouse loaded with fiber, iron, protein, folate and much more. A single cup of lentils offers 16 grams of dietary fiber, 18 grams of protein with no cholesterol or fat, and almost 100% of the RDA of folate, or B-9. With all of the nutrients in lentils, you will have increased energy and feel full and satisfied. Oh, and did I mention that lentils are a low calorie food at only 230 cal/cup. This recipe is simple with only a few ingredients, but so flavorful and so good!
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
