Lentil soup always satisfies—it’s nutrient-dense, flavorful, and filling, making it perfect for a weeknight dinner.
Ingredients
Instructions
In a large pot over medium heat, heat oil. Cook onions and carrots, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
Add tomato paste and cook, stirring frequently, until brick red, 1 to 2 minutes. Add chili powder, paprika, cumin, 1 tsp. salt, and 1/2 tsp. pepper and cook, stirring frequently, until warmed through and fragrant, about 30 seconds.
Add broth and lentils and stir to combine; season with more salt and pepper, if needed. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until slightly thickened and flavors have melded, 35 to 40 minutes. Let cool slightly.
Divide soup among bowls. Top with parsley and Parmesan.
Nutrition
- Calories
- 227 Calories
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 1 mg
- Sodium Content
- 675 mg
- Carbohydrate Content
- 26 g
- Fiber Content
- 7 g
- Sugar Content
- 4 g
- Protein Content
- 11 g
