Creamy Lentil Soup
recipe

A nutritious and delicious lentil soup that's perfect for lunch. This recipe is easy to make and can be stored in the fridge for several days. You can also freeze the soup.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 potato, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1.5 cups red lentils
- 4 cups vegetable broth
- 1 can (400 g) crushed tomatoes
- Salt and pepper to taste
- Fresh parsley or basil for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it becomes soft.
2. Add the crushed garlic, carrots, celery, and potatoes. Sauté for about 5-7 minutes until the vegetables begin to soften.
3. Stir in the cumin and smoked paprika, cooking for an additional minute.
4. Add the red lentils, vegetable broth, and crushed tomatoes. Bring to a boil, then reduce the heat and let the soup simmer for about 25-30 minutes until the lentils and vegetables are tender.
5. Season with salt and pepper to taste. Serve with fresh parsley or basil.
Nutritional Information (per serving):
Calories: 220 kcal
Protein: 10 g
Carbohydrates: 35 g
Fat: 5 g
Fiber: 10 g

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