Soup season is in full swing and this recipe is a winner for several reasons. Aside from being delicious, it is packed with fiber and protein, thanks to the red lentils. The veggies provide vitamins and minerals galore. Have this as a meal!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 large carrot, diced
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 1/2 cups red lentils
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cups chopped cauliflower, zucchini, and Swiss chard
Heat the oil in a large stock pot over medium-high heat. Reduce to medium and add the onion, carrot and garlic. Sauté until soft and tender, about 7 minutes. Add the paprika and cumin and stir to combine for about 2 minutes.
Add the tomato paste, veggie stock, lentils salt and pepper. Bring to a boil. Lower the heat and cover. Simmer for about 20 minutes.
Optional: If you like your soup smooth, you can purée some of the soup with an immersion blender or food processor. Return the soup to the post and adjust for seasoning.
Now add the cauliflower, zucchini and Swiss chard. Stir to combine and simmer partially covered until the vegetables are tender.