Name: Lentil and shrimp vegetable soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 3/4 lb raw shrimp, peeled, deveined, and chopped; 2 cups red lentils; 6 medium carrots, finely diced; 3 medium yellow onions, finely diced; 15 cloves garlic, minced; 2 1/2 tbsp olive oil; 11 1/4 cups vegetable broth; 1 tbsp ground cumin; 1 tbsp salt; 1 tbsp black pepper; 2 tbsp lemon juice

Nutrition

Per serving

3,173 calories

Protein: 307g; 38% of calories
Carbs: 370g; 46% of calories
Fat: 59g; 16% of calories

Instructions

Prep 20 min · Cook 25 min

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and garlic, cooking until the vegetables are softened, about 8 minutes.
Stir in the lentils, cumin, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes until the lentils are tender and starting to break down.
Add the chopped shrimp to the simmering soup. Cook for 3 to 4 minutes until the shrimp are opaque and firm. Done when shrimp is opaque and firm, 145°F.
Stir in the lemon juice to brighten the flavor. Ladle the soup into bowls.

Nutrition

Ingredients

Instructions

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