Red Lentil and Vegetable Soup Recipe
Our red lentil and vegetable soup is a protein-packed meal with robust flavor and great health benefits.
Ingredients
- 2 cups red lentils
- 1 medium yellow onion diced
- 2 cups zucchini diced
- 2 cups carrots diced
- 2 cups celery diced
- 3 cloves garlic minced
- 2 Tbsp olive oil
- 1/2 cup barley
- 1/2 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp chili powder
- 2 32 oz cans vegetable broth
- 1 Tbsp fresh thyme chopped
- 1 Tbsp vegetable bouillon
- 1 Tbsp lemon juice
- salt to taste
- pepper to taste
Instructions
- Heat oil in Dutch oven over medium high heat then sauté onion, zucchini, carrot and celery about 8 minutes. Add garlic and sauté 1 minute more. Pour in vegetable broth and stir in lentils, garley, cumin, parsley and chili powder.
- Bring soup to boil then reduce heat and simmer 25-30 minutes or until lentils are tender.
- Stir in fresh thyme, lemon juice and bouillon cubes, continue cooking about 5 minutes. Add salt and pepper to taste. Enjoy!
Notes
We can't help but fantasize about this healthy soup served alongside a warm, gooey grilled cheese sandwich!
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 550mg | Potassium: 906mg | Fiber: 14g | Sugar: 9g