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Lentil and Vegetable Soup
Created by: Howcan Team
Ingredients
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic, cumin, paprika, and turmeric. Cook for an additional 2 minutes.
- Pour in the vegetable broth and add the diced tomatoes with their juices. Stir in the rinsed lentils.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley.
- Enjoy!
Lentil and Vegetable Soup has a rich history dating back to ancient times, with its origins in the Mediterranean region. This hearty and nutritious dish has been a staple in the diets of various cultures, known for its comforting flavors and health benefits. Chefs and home cooks alike have put their own unique spin on the recipe, incorporating a variety of vegetables, herbs, and spices to create a symphony of flavors. Today, the best versions of this dish can be found in traditional Mediterranean restaurants, where the use of fresh, high-quality ingredients is paramount. The key to a perfect Lentil and Vegetable Soup lies in the balance of flavors and the quality of the lentils, which should be tender yet firm to the bite. For a twist, some chefs add a splash of balsamic vinegar or a dollop of creamy yogurt to elevate the taste profile. Whether enjoyed as a starter or a wholesome meal on its own, Lentil and Vegetable Soup continues to be a beloved classic in the culinary world.
60 min
6
250 calories
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