Southwestern Vegetarian Lentil Soup

Embark on a flavorful journey with this hearty Southwestern Vegetarian Lentil Soup, a vibrant and nourishing one-pot meal that's perfect for cozy dinners or meal prepping. Packed with protein-rich green lentils and an array of fresh vegetables like red bell peppers, carrots, and celery, this soup gets its bold Southwestern flair from a fragrant blend of cumin, chili powder, smoked paprika, and fire-roasted diced tomatoes. A zesty finish of lime juice and chopped cilantro brightens every bite, while frozen corn adds a touch of sweetness. Ready in just under an hour, this easy-to-make, plant-based soup is as satisfying as it is healthy. Don't forget to customize it with your favorite toppings, such as creamy avocado slices, crunchy tortilla chips, or a sprinkle of cheese, for a meal that's as comforting as it is delicious. Perfect for vegetarians and anyone seeking a wholesome, flavor-packed recipe, this lentil soup will quickly become a household favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrot, diced
• 2 celery stalks, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups vegetable broth
• 1 cup green lentils, rinsed
• 1 14-ounce can fire-roasted diced tomatoes, with juices
• 1 cup frozen corn
• 0.25 cup fresh cilantro, chopped (plus more for garnish)
• 1 lime, juiced
• 0 optional toppings: avocado slices, tortilla chips, shredded cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until the spices are fragrant.

Step 4

Pour in the vegetable broth, and add the green lentils and fire-roasted diced tomatoes (with their juices). Stir everything to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender.

Step 6

Stir in the frozen corn and chopped cilantro. Cook for an additional 5 minutes.

Step 7

Remove the pot from heat and stir in the lime juice.

Step 8

Serve the soup hot, garnished with additional cilantro and any optional toppings such as avocado slices, tortilla chips, or shredded cheese.

Nutrition Facts

Serving size	(2922.6g)

Amount per serving	% Daily Value*
Calories	1572.5

Total Fat 53.4g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6843.8mg	0%
Total Carbohydrate 235.2g	0%
Dietary Fiber 63.0g	0%
Total Sugars 62.8g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 578.7mg	0%
Iron 23.3mg	0%
Potassium 6225.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 14.3%

Carbs: 56.7%