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Hearty Lentil Soup

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A cozy and filling lentil soup that’s perfect for weeknight dinners, packed with protein and nutrients.

Ingredients

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  • 1 cup dry lentils (brown, green, or French)
  • 4 cups vegetable broth (low-sodium)
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup flax seeds
  • Optional: handfuls of baby spinach, chopped kale, or other quick-cooking greens

Instructions

  1. Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrots, and diced celery. Sauté until softened and the onion is translucent — about 6–8 minutes.
  3. Add the minced garlic and cook 30–60 seconds until fragrant; don’t let it brown.
  4. Stir in the cumin and paprika and toast for 20–30 seconds to bloom the spices.
  5. Add the lentils and vegetable broth. Season with salt and pepper. Bring to a boil.
  6. Once boiling, reduce heat to a simmer. Cover partially and cook for 25–30 minutes, or until the lentils are tender.
  7. Stir in the flax seeds and any quick-cooking greens. Cook another 2–3 minutes until greens are wilted.
  8. Taste and adjust seasoning. For a creamier texture, remove 2 cups of soup, blend until smooth, and stir back in.
  9. Serve warm with a drizzle of olive oil or fresh herbs.

Notes

Use ground flax seeds for better nutrition and texture. This soup is also great for meal prep and stores well in the fridge.

Find it online: https://www.mealbreeze.com/high-protein-lentil-soup/