# Lentil Soup

> This lentil soup recipe calls for a few different ingredients than that of a traditional one and does not specifically require blending. I prefer it in a chunky stew-like consistency.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/lentil-soup-recipe/

- Cuisine: Mediterranean
- Course: Soup
- Time: prep 15 min, cook 2 hr 10 min, total 2 hr 25 min
- Serves: 4

## Ingredients

- 2 tbsp olive oil
- 1 clove garlic (minced)
- 1 cup onion(s) (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (chopped)
- 1/2 tsp cumin
- 1 cup lentils (rinsed)
- 5 cups water or broth (chicken or vegetable broth)
- 1 tsp korean red pepper flakes (gochugaru)
- 1 cup tomatoes (chopped)
- 1 cup zucchini (chopped)
- salt and pepper (to taste)

## Instructions

1. Heat olive oil in a pot over medium-high heat.
2. Add garlic and stir for about 30sec for garlic to lightly brown
3. Add onion, celery, and carrots and saute for about five minutes.
4. Add the rest of the ingredients and bring to a boil over high heat.
5. Once boiling, reduce heat to low and let simmer slowly for about two hours.
6. Serve in a bowl with crusty bread or by itself.

## Notes

I don't blend my lentil soup but that's just my preference. If you like yours blended all or partially, this soup is just as good blended.

## Nutrition per serving

- Calories: 297
- Carbohydrates: 43 g
- Protein: 16 g
- Fat: 8 g
- Saturated fat: 1 g
- Fiber: 8 g
- Sugar: 8 g
- Sodium: 1207 mg