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Crafting Love with Every Spoonful Protein-Packed Lentil and Vegetable Soup for Two

Protein-Packed Lentil and Vegetable Soup for Two: A Love-Fueled Meal

Embrace the essence of nourishment and affection with our Protein-Packed Lentil and Vegetable Soup. Designed specifically for couples seeking both health and romance in their dining experience, this recipe is a symphony of flavors and nutrients that promises to feed your body and warm your hearts. Ideal for a cozy night in, this soup is not just a meal but an experience, crafted to foster connection and love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Global Fusion
Servings 2 people
Calories 350 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 cup dried green lentils rinsed and drained
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cup vegetable broth
  • 1 cup water
  • 1 can diced tomatoes with their juice
  • Salt
  • pepper
  • 2 cup baby spinach leaves
  • 1 tbsp emon juice
  • Fresh parsley chopped

Instructions
 

  • Preparation of Ingredients: Start by preparing all your vegetables. Chop the onion, mince the garlic, dice the carrots, celery, and red bell pepper.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes.
  • Add Vegetables and Spices: Stir in the carrots, celery, and red bell pepper to the pot, cooking until slightly softened, about 5 minutes. Sprinkle the cumin and smoked paprika over the vegetables, stirring to coat them well.
  • Incorporate Lentils and Liquids: Add the rinsed lentils, vegetable broth, water, and diced tomatoes (with their juice) to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the lentils are tender.
  • Final Touches: Once the lentils are cooked, stir in the baby spinach leaves and continue to cook until the spinach has wilted, about 2 minutes. Remove from heat and stir in the lemon juice.
  • Serve with Love: Ladle the soup into bowls, garnish with fresh parsley, and serve immediately with a side of warm, crusty bread if desired.

Nutrition

Serving: 2cupsCalories: 350kcalCarbohydrates: 53gProtein: 18gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 5gSodium: 700mgPotassium: 950mgFiber: 15gSugar: 8gVitamin A: 5100IUVitamin C: 40mgCalcium: 80mgIron: 6.5mg
Keyword Lentil Soup, soup, Vegetable Soup, vegetables
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