Ingredients and Weight:
- Black lentils: 1 pound (454 grams)
- Vegetable broth: 8 cups
- Olive oil: 2 tablespoons
- Onion, chopped: 1 large
- Carrot, chopped: 2 medium
- Celery, chopped: 2 stalks
- Garlic, minced: 2 cloves
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Bay leaf: 1
- Thyme leaves: 1 tablespoon
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the lentils and pick out any small stones or debris.
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in the garlic, cumin, coriander, smoked paprika, bay leaf, and thyme. Cook for 1 minute more.
- Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
Nutritional Information:
Per 1-cup serving:
- Calories: 180
- Fat: 4 grams
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
Dish Characteristics:
- Rich and flavorful
- Hearty and satisfying
- High in protein and fiber
- Vegetarian and vegan-friendly
User Comments:
- "This soup is delicious! The lentils are cooked perfectly and the spices give it a really nice flavor."
- "I love the smoky flavor of this soup. It's perfect for a cold winter night."
- "The soup is filling and nutritious. It's a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- If you don't have smoked paprika, you can substitute regular paprika.
- You can also add other vegetables to the soup, such as potatoes, zucchini, or bell peppers.
- Let the soup cool slightly before serving to prevent burns.
