– 1 cup dry lentils (green or brown) – 1 can diced tomatoes (14.5 oz) – 1 small onion, chopped – 2-3 garlic cloves (or 1 tsp garlic powder) – 1 carrot, chopped (optional) – 4 cups vegetable broth – 2 tbsp olive oil – 1/2 cup red lentils – 1/4-1/3 cup chickpea or red lentil pasta (optional) – 1 tsp cumin – 1/2 tsp turmeric – 1/2 tsp smoked paprika (optional) – Salt and pepper Instructions: 1. Heat olive oil in a pot. Add onion and carrot; sauté 4-5 minutes. 2. Add garlic and cook 30 seconds. 3. Add cumin, turmeric, and smoked paprika; stir to bloom spices. 4. Add lentils, canned tomatoes (with juice), and broth. 5. Bring to a boil, then simmer 25 minutes. 6. Add chickpea pasta for the last 8-10 minutes if using. 7. Season with salt and pepper.
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I added kale, pasta, and cilantro to this. I also like to add plant-based butter because I add it to almost everything.
High-Protein Lentil & Tomato Soup Recipe
Ingredients:
– 1 cup dry lentils (green or brown)
– 1 can diced tomatoes (14.5 oz)
– 1 small onion, chopped
– 2-3 garlic cloves (or 1 tsp garlic powder)
– 1 carrot, chopped (optional)
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1/2 cup red lentils
– 1/4-1/3 cup chickpea or red lentil pasta (optional)
– 1 tsp cumin
– 1/2 tsp turmeric
– 1/2 tsp smoked paprika (optional)
– Salt and pepper
Instructions:
1. Heat olive oil in a pot. Add onion and carrot; sauté 4-5 minutes.
2. Add garlic and cook 30 seconds.
3. Add cumin, turmeric, and smoked paprika; stir to bloom spices.
4. Add lentils, canned tomatoes (with juice), and broth.
5. Bring to a boil, then simmer 25 minutes.
6. Add chickpea pasta for the last 8-10 minutes if using.
7. Season with salt and pepper.