Servings: 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Celery stalk, chopped
- 1 Carrot, chopped
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Paprika
- 1/4 teaspoon Black pepper
- 1 cup Dried green or brown lentils, rinsed and drained
- 4 cups Low-sodium chicken or vegetable broth
- 1 Bay leaf
- 2 tablespoons Chopped fresh parsley
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and garlic and cook until the onion is translucent about 5 minutes.
- Add the celery and carrot and cook for another 5 minutes, until the vegetables are slightly softened.
- Stir in the cumin, coriander, paprika, and black pepper, and cook for 1 minute, until fragrant.
- Add the lentils, broth, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes or until the lentils are tender.
- Remove the bay leaf and discard. Add the chopped parsley and stir to combine.
- Use an immersion blender or transfer the soup to a blender and puree until smooth, if desired.
- Serve hot, garnished with additional parsley if desired.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 226 kcal
Fat: 4g
Saturated Fat: 1g
Carbohydrates: 35g
Fiber: 16g
Sugar: 4g
Protein: 14g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Lentil Soup
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
This soup freezes well to store in the freezer for up to 3 months. Let the soup cool to room temperature and transfer it to a freezer-safe container. Leave some headspace for the soup to expand as it freezes. Thaw in the refrigerator overnight before reheating.
Reheat gently when you are ready to serve the soup, and reheat it in a pot over low heat until it reaches your desired temperature. Do not boil the soup, as it can break down the texture and flavor of the lentils.