Prep, cook, and total time	Calories per serving
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes	Approximately 250 calories Green lentils (½ cup): ~115 calories Carrots (1): ~25 calories Celery (1 stalk): ~10 calories Olive oil (1 tbsp): ~120 calories

Ingredients

• ½ cup dried green lentils
• 1 medium carrot, diced
• 1 stalk celery, diced
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Optional: 1 clove garlic, minced

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Instruction

1. Rinse the lentils under cold water and set aside.
2. Heat olive oil in a pot over medium heat. Add carrots, celery, and garlic (if using) and sauté until softened.
3. Add lentils, vegetable broth, cumin, and smoked paprika to the pot. Stir well.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
5. Season with black pepper, if desired. Serve warm and enjoy.

Photos

Extra tips

Flavor variations

• Herb Infusion: Add fresh parsley or thyme for added aroma.
• Spicy Kick: Include a pinch of chili flakes for heat.
• Tomato Twist: Add a can of low-sodium diced tomatoes for extra depth of flavor.
• Protein Boost: Stir in cooked quinoa or shredded chicken for added protein.

Storage tips

• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze individual portions for up to 3 months. Reheat on the stove or microwave until warm.
• Add a splash of broth or water when reheating to adjust the consistency.

Nutritional insight

• Lentils are rich in fiber and potassium, which support healthy blood pressure and digestion.
• Carrots provide beta-carotene and antioxidants, promoting overall heart health.
• Celery is low in calories and adds a crisp, fresh flavor to the soup.
• Olive oil is a source of heart-healthy fats, making this soup both nourishing and flavorful.

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