Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened.
- Stir in the garlic, cumin, and smoked paprika and cook for one minute until fragrant.
- Add the rinsed red lentils, diced tomatoes with their juice, and the broth. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
- Season with salt to taste and stir in the lemon juice. Portion into airtight containers for the week, or cool and freeze.
Nutrition
Notes
Net carbs: 28g per serving (35g total carbs minus 7g fiber).
Substitutions: Use green or brown lentils for a chunkier soup (add 10 minutes to the simmer); swap broth for water plus a bouillon cube to cut cost further; add a handful of spinach or kale at the end for extra greens.
Storage: Keeps refrigerated for up to 5 days in airtight containers; freezes well for up to 3 months in single-serve portions.
Reheating: Microwave 2 to 3 minutes, stirring halfway through, or warm on the stovetop with a splash of water if it has thickened.
