✅ Servings: 6
⏱ Prep: 10 minutes | Cook: 30–35 minutes
🛒 Ingredients
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1 cup dry brown or green lentils, rinsed
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1 tbsp olive oil (or cooking spray for 0 points)
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1 medium onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 tsp cumin
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½ tsp turmeric
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½ tsp paprika
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¼ tsp black pepper
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½ tsp salt (or to taste)
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6 cups low-sodium vegetable or chicken broth
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1 can (14 oz) diced tomatoes
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1 bay leaf
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2 tbsp lemon juice
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2 tbsp fresh parsley or cilantro, chopped
👩🍳 Instructions
1️⃣ Heat oil in a pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until soft.
2️⃣ Add garlic, cumin, turmeric, paprika, salt, and pepper. Cook 30 seconds until fragrant.
3️⃣ Stir in lentils, broth, tomatoes, and bay leaf.
4️⃣ Bring to boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
5️⃣ Remove bay leaf. Stir in lemon juice and herbs.
6️⃣ Optional: Blend 1–2 cups of soup and stir back in for creamier texture.
💡 Tips & Notes
✔ Red lentils cook faster but become softer (creamier soup)
✔ Add spinach or kale in last 5 minutes
✔ Add chili flakes for heat
✔ Freezes beautifully up to 3 months
❓ Q/A
Q: Can I make this in Instant Pot?
A: Yes — Pressure cook 10 minutes, natural release 10.
Q: Can I make it vegan?
A: Already vegan if using vegetable broth ✅
Q: How do I thicken lentil soup?
A: Blend part of it or simmer uncovered 5 extra minutes.
🧮 Weight Watchers (WW) Points
(Per serving, Blue Plan)
✅ 1–2 points per serving
(Use cooking spray instead of oil for lowest points)