Description
This hearty lentil broth is perfect for a filling meal. Serve warm with pita bread, Greek yogurt, cilantro, and tomato wedges.
Ingredients
Scale
- 4 cups vegetable broth (or water, or a combination of both)
- 1 1/2 cups brown lentils
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt
- to taste Pita bread
- to taste Greek yogurt
- to taste Cilantro
- to taste Tomato wedges
Instructions
- Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
- Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape.
- There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm.
Notes
- Leftovers can be stored in the refrigerator; reheat on the stovetop.
- Other ideas: with Roasted Vegetables, Chorizo Eggs or Scrambled Eggs, in a Couscous Bowl, in Lentil Tacos.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg