Name: Red lentil and vegetable soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup dry red lentils; 1/2 cup plain nonfat Greek yogurt; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 3/4 cups vegetable broth; 1/2 cup water; 1 oz fresh spinach, chopped; 3/4 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

541 calories

Protein: 39g; 28% of calories
Carbs: 82g; 59% of calories
Fat: 8g; 13% of calories

Instructions

Prep 15 min · Cook 25 min

Heat the oil in a small pot over medium heat. Add the onion and carrot, and cook for 5 minutes until softened. Stir in the garlic, cumin, and smoked paprika, and cook for 1 minute until fragrant.
Stir in the tomato paste for 1 minute. Add the red lentils, vegetable broth, water, salt, and half the pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once or twice to prevent sticking, until lentils are tender and falling apart.
Stir in the spinach and cook for 2 minutes until wilted. Remove from the heat and stir in the lemon juice. If the soup is too thick, add a splash of water. Ladle the soup into a bowl, stir in the Greek yogurt until creamy, and finish with the remaining pepper.

Nutrition

Ingredients

Instructions

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