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Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped (any color)
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery rib, diced
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon chili flakes
- 1 ½ cups (300 grams) green or brown lentils, rinsed and drained
- 1 can (400 grams) diced tomatoes
- 5 cups (1.2 liters) low-sodium vegetable broth
- 1 bay leaf
- 1 ½ teaspoons salt, or to taste
- ⅛ teaspoon black pepper
- ⅓ cup (75 grams) cream cheese
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery until softened.
- Add garlic and spices, cooking until fragrant.
- Combine lentils, tomatoes, broth, bay leaf, salt, and pepper; bring to a boil.
- Simmer until lentils are tender, about 25-30 minutes.
- Stir in cream cheese, lemon juice, and onion powder.
- Optional: Blend part of the soup for a creamier texture.
- Serve with olive oil drizzle and crusty bread.
Notes
Green or brown lentils are preferred for maintaining texture.
Adjust spices for your personal taste.
Soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Calories: 210
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg