Ingredients
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- 1 cup dried lentils, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups vegetable broth or water
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish (optional)
Instructions
- Prep the Ingredients: Rinse lentils and chop all vegetables.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent (about 3-4 minutes).
- Cook Vegetables: Add carrots and celery; cook for another 5 minutes until slightly softened.
- Add Lentils and Tomatoes: Stir in the lentils, diced tomatoes, broth, cumin, and paprika. Bring to a boil.
- Simmer: Reduce heat to low and cover. Let simmer for about 30-35 minutes or until lentils are tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with parsley if desired.
- Prep Time: 10
- Cook Time: 35
Nutrition
- Serving Size: 4 bowls
- Calories: 180kcal
- Fat: 5g
- Carbohydrates: 27g
- Protein: 12g