Description
Red lentil soup is easy to make and packed with protein for a hearty lunch or dinner!
Ingredients
Units
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- 1 tbsp avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 cup dried red lentils, rinsed and drained
- 4 cups vegetable broth
- 1/2 tsp ground coriander seed
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Heat the avocado oil in a large pot on medium-high heat, then add the onion and garlic and sauteรฉ for 1-2 minutes.ย
- Add the celery and carrot and sauteรฉ for another 1-2 minutes.
- Add the lentils, vegetable broth, coriander seed, cumin, cayenne pepper, salt and pepper and mix everything together, bringing the soup to a light boil.ย
- Cover the soup and let simmer on low heat for 20-30 minutes until the lentils are cooked through.ย
- Taste and adjust any seasoning if necessary.ย
Notes
Rinsing red lentils before cooking will remove any bitterness in the lentils.
Store soup in the fridge for up to 5 days or in the freezer for up to 2 months.ย
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 205
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 14g