Spiced Brown Lentil Soup with Whole Grain Toast

Ingredients (for 1 servings)

• 1 whole — 1½ cups cooked brown lentils
• 3 cups — vegetable broth
• 1 tbsp — olive oil
• 1 whole — medium onion, diced
• 2 cloves — garlic, minced
• 2 whole — medium carrots, sliced
• 2 whole — celery stalks, chopped
• 1 tsp — ground cumin
• 1 whole — ½ tsp ground turmeric
• 1 whole — Salt and pepper to taste
• 2 slices — whole grain bread (toasted)
• 1 whole — Instructions
• 1 whole — Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and translucent (about 3–4 minutes).
• 1 whole — Add carrots and celery and cook for another 5 minutes until slightly softened.
• 1 whole — Stir in cumin and turmeric, coating the vegetables in the spices.
• 1 whole — Add cooked lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
• 1 whole — Season with salt and pepper to taste. For a smoother texture, blend part of the soup with an immersion blender.
• 1 whole — Toast whole grain bread and serve alongside the soup for dipping or topping.
• 1 whole — Health Tip
• 1 whole — Brown lentils are rich in plant-based protein and iron, while turmeric and cumin offer anti-inflammatory benefits. Pairing lentils with whole grains boosts the amino acid profile—making this a complete and heart-healthy meal that supports blood sugar balance and digestive health.