Lentil Soup
Servings 6 servings
Calories 164kcal
Ingredients
- 1 Onion, chopped medium-sized onion, or about 1¼ cup
- 2 Garlic cloves, minced
- 1 Carrot, large, chopped
- 2 Celery ribs, chopped
- ½ cup Brown lentils, dried, rinsed
- ½ cup Crushed tomatoes
- 6 cups Vegetable Stock
- ½ cup Ditalini pasta, cooked al dente
- 3 tbsp Olive oil
- 2 Bay leaves, dried
- 1½ tsp Paprika powder, smoked
- ¼ tsp Red pepper flakes
- ½ tsp Salt, kosher
Instructions
- Add 3 tbsp of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
- Add vegetable stock, lentils, crushed tomatoes, bay leaves, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
- Remove bay leaves and pulse soup for 3-5 seconds using a stick blender. Simmer for an additional 20 minutes.
- Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.
- Serve with a fresh parsley sprig garnish.
Nutrition
Serving: 1sixth | Calories: 164kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 258mg | Potassium: 329mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2081IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 5mg | Vitamin E: 2mg | Vitamin K: 12µg | Calcium: 43mg | Copper: 1mg | Folate: 91µg | Iron: 2mg | Manganese: 1mg | Magnesium: 35mg | Phosphorus: 102mg | Selenium: 5µg | Zinc: 1mg