Description
This comforting and nutritious plant-forward soup blends earthy carrots, protein-packed red lentils, and bright diced tomatoes into a hearty bowl of goodness. Inspired by traditional flavors, this soul-warming recipe is perfect for busy weeknights, offering a simple yet deeply satisfying meal that is both wholesome and easy to prepare. It is a forgiving, pantry-friendly dish that provides a restorative boost for your energy and well-being.
Ingredients
1 cup diced onion
3/4 cup diced carrot
1 red bell pepper, diced
4 garlic cloves, minced
2 tablespoons avocado oil
3 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon mustard
1 15-ounce can diced tomatoes, undrained
2 cups red lentils, rinsed
2 bay leaves
6 cups vegetable broth
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onion, carrot, and bell pepper; sauté until softened.
Stir in the minced garlic, paprika, garlic powder, onion powder, and mustard; cook for 1 minute until fragrant.
Add the diced tomatoes with their juices, rinsed lentils, bay leaves, and vegetable broth.
Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and creamy.
Remove the bay leaves and serve hot.
Notes
Ensure you rinse the lentils thoroughly until the water runs clear to get the best texture. If you prefer a smoother soup, you can use an immersion blender for a few seconds. Store in an airtight container for up to 4 days or freeze for up to 3 months.