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High Protein Lentil Soup

High Protein Lentil Soup (16g Protein Per Bowl!).
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This high-protein lentil soup is bursting with flavor, super nourishing and very easy to make. Perfect veggie meal with 16 grams of plant-based protein per bowl.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 1/2 teaspoon salt
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 2 cans (14 oz / 400 g) crushed tomatoes
  • 1 1/2 cup (300 g) green lentils, rinsed and drained
  • 4 cups (1000 ml) vegetable stock
  • 2 cups (50 g) Tuscan kale, shredded
  • 2 tablespoons flax seed (whole)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and 1/2 teaspoon salt. Cook for 5 minutes, stirring occasionally, until softened and onion becomes translucent.
  2. Stir in garlic and cook 1 minute until fragrant.
  3. Add cumin and paprika and stir well for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1 minute, stirring constantly until darkened.
  5. Add crushed tomatoes, rinsed green lentils, and vegetable stock. Bring to rolling boil, then reduce heat to low and simmer covered for 35-40 minutes until lentils are tender.
  6. Stir in shredded kale and cook 2-3 minutes until wilted and bright green.
  7. Remove from heat and stir in flax seeds. Adjust seasoning with salt and pepper to taste and serve hot.

Notes

  • Toast cumin and paprika in warm oil for a few seconds before adding vegetables for more complex flavor.
  • For creamier soup, blend 1-2 cups and stir back into pot.
  • Can substitute brown lentils for green, or spinach for kale.
  • Use at least 4-quart capacity pot for proper cooking space.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-lentil-soup/