Hearty High-Protein, High-Fibre Lentil Soup Recipe

Secret is in the name

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. 2. Add the Veggies: Stir in the diced carrots and celery and cook for another 5 minutes, until they start to soften slightly. 3. Garlic and Spices: Add the minced garlic (or garlic powder), dried mixed herbs, and smoked paprika (if using). Cook for about 1 minute more, until fragrant. This really wakes up the flavours! 4. Lentils and Liquid: Add the rinsed red lentils, vegetable stock, and chopped tomatoes to the pot. Stir everything together well. 5. Bay Leaf and Simmer: Toss in the bay leaf and bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 45-60 minutes, or until the lentils are tender and have broken down, thickening the soup. Give it a stir occasionally to prevent sticking. 6. Season and Finish: Once the lentils are cooked, remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to your taste. If you have a lemon, a little squeeze of juice at the end really lifts the flavours. 7. Serve and Enjoy: Ladle the soup into bowls. If you fancy, add a dollop of plain yogurt or a sprinkle of fresh parsley on top. A nice hunk of crusty bread on the side makes it a really satisfying meal.