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.
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Recipe Information
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
- optional toppings: avocado slices, tortilla chips, shredded cheese
Instructions
Heat the olive oil in a large pot over medium heat.
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.
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.
Pour in the vegetable broth, and add the green lentils and fire-roasted diced tomatoes (with their juices). Stir everything to combine.
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.
Stir in the frozen corn and chopped cilantro. Cook for an additional 5 minutes.
Remove the pot from heat and stir in the lime juice.
Serve the soup hot, garnished with additional cilantro and any optional toppings such as avocado slices, tortilla chips, or shredded cheese.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6844 mg | 298% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 62.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6226 mg | 132% | |
*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.
