Hearty Spiced Red Lentil and Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spiced Red Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil and Vegetable Soup

A warming bowl of hearty red lentils mingled with chickpeas, tofu, and a medley of garden-fresh vegetables, all spiced with cumin, turmeric, and smoked paprika. This soup delivers an inviting blend of textures and a robust, aromatic flavor profile perfect for a nourishing meal any time of day.

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NUTRITION

634kcal
Protein
37.6g
Fat
13.8g
Carbs
96.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

1/2 cup canned Chickpeas, drained (82g)

3 oz Firm Tofu (85g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 cup Diced Tomatoes (240g)

2 cups Vegetable Broth

1 cup Spinach (30g)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped garlic, diced onion, carrot, and celery. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Stir in the ground cumin, turmeric, and smoked paprika, cooking for another minute to toast the spices.

  • 4

    Add the red lentils, chopped chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Dice the firm tofu into small cubes and add it to the soup. Allow the soup to simmer for about 20 minutes, or until the lentils are tender.

  • 6

    Stir in the fresh spinach and simmer for an additional 2 minutes until wilted. Season with salt and pepper to taste.

  • 7

    Ladle the hot soup into bowls and serve. Enjoy your hearty, spiced red lentil and vegetable soup!

Hearty Spiced Red Lentil and Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Spiced Red Lentil and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Red Lentil and Vegetable Soup

A warming bowl of hearty red lentils mingled with chickpeas, tofu, and a medley of garden-fresh vegetables, all spiced with cumin, turmeric, and smoked paprika. This soup delivers an inviting blend of textures and a robust, aromatic flavor profile perfect for a nourishing meal any time of day.

NUTRITION

634kcal
Protein
37.6g
Fat
13.8g
Carbs
96.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

1/2 cup canned Chickpeas, drained (82g)

3 oz Firm Tofu (85g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 cup Diced Tomatoes (240g)

2 cups Vegetable Broth

1 cup Spinach (30g)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Smoked Paprika

PREPARATION

  • 1

    Rinse the red lentils thoroughly and set aside.

  • 2

    Heat the olive oil in a large pot over medium heat. Add the chopped garlic, diced onion, carrot, and celery. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Stir in the ground cumin, turmeric, and smoked paprika, cooking for another minute to toast the spices.

  • 4

    Add the red lentils, chopped chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer.

  • 5

    Dice the firm tofu into small cubes and add it to the soup. Allow the soup to simmer for about 20 minutes, or until the lentils are tender.

  • 6

    Stir in the fresh spinach and simmer for an additional 2 minutes until wilted. Season with salt and pepper to taste.

  • 7

    Ladle the hot soup into bowls and serve. Enjoy your hearty, spiced red lentil and vegetable soup!