Description
Lentil Vegetable Soup is intensely delicious and very nutritious. With protein sources of lentils and an array of fresh vegetables, this part is essential for nutrients and fiber that keep you with that satisfying full-feeling. It is a delicious and easy recipe for a healthful lunch or dinner.
Ingredients
Scale
- 1 cup red or yellow lentils
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, julienned
- 1 cup spinach
- 1 small cup diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons rice bran oil
- 1 teaspoon cumin
- A pinch of red chilli flakes
- Salt and pepper to taste
- 1 tbsp pumpkin seeds
- A few fresh coriander chopped for garnishing
Instructions
- Wash the lentils under running cold water.
- Heat rice bran oil in a large pot over medium heat. Add cumin, mustard and cook, stirring, until the seeds start to “pop.”
- Add the onion, garlic, carrots to the oil. Slowly cook the mixture of vegetables until they become soft.
- Add lentils, diced tomatoes, and vegetable broth and bring the mixture to a boil. Lower the heat to low and let it simmer for 30 minutes or until the lentils are done, stir occasionally, taste the soup and add more salt and spices (you can add curry powder if required)
- Add the zucchini and the spinach and let it simmer for another 5-10 minutes.
- Served with roasted pumpkin seeds and some fresh coriander (chopped parsley leaves can also add).
Nutrition
- Serving Size: 3
- Calories: 380 Kcal
- Fat: 18 g
- Carbohydrates: 36 g
- Protein: 15 g
