Lentil Vegetable Soup

This recipe is courtesy of the Diabetes Canada archive of free recipes. 

LENTIL VEGETABLE SOUP

Ingredients 

1 Tbsp (15 mL) oil 

¼ tsp (1 mL) red chili flakes 

4 cloves garlic, minced 

½ cup (125 mL) each finely diced onion, celery and carrots 

1 cup (250 mL) finely chopped green cabbage 

2 tsp (10 mL) each ground cumin, ground coriander and smoked paprika 

¾ cup (175 mL) small green lentils 

1 can (540 mL) no-salt-added diced tomatoes 

2 Tbsp (30 mL) tomato paste 

1 container (900 mL) no-salt-added vegetable broth 

1½ cups (375 mL) water 

½ tsp (2.5 mL) each salt and pepper 

2 Tbsp (30 mL) chopped parsley 

1 Tbsp (15 mL) lemon juice 

 Instructions 

Heat oil in a large heavy-bottomed pot over medium heat. 

Add chili flakes, garlic, onion, celery and carrots. 

Cook, stirring for 3–4 minutes until softened. 

Add cabbage, cumin, coriander and smoked paprika; mix well and cook for 2–3 minutes. 

Stir in lentils, tomatoes, tomato paste, broth, water, and salt and pepper. 

Mix well; cover and bring to a boil. Reduce heat to medium-low and simmer for 35–40 minutes until lentils are soft. 

Top with parsley and lemon juice before serving. 

Substitution:  I prefer to substitute beef broth for the vegetable broth and water.