Red Lentil & Vegetable Soup
"One pot, 30 minutes, feeds four. The kind of meal your whole household will actually eat."
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This recipe doesn't contain common high-risk interaction foods. As always, check with your pharmacist if you have specific concerns about your medications.
🛒 Ingredients
- 1 cup red lentils, rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (no salt added)
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley to garnish
👨🍳 Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic 3–4 minutes until softened.
- Add carrots and celery, cook 3 more minutes.
- Add cumin, turmeric, and paprika, stir 1 minute.
- Add lentils, diced tomatoes, and broth. Bring to a boil.
- Reduce heat and simmer 20 minutes until lentils are soft.
- Squeeze in lemon juice. Adjust seasoning.
- Serve topped with fresh parsley.
🥗 Nutrition Highlights
🩺 Why This Recipe Works for Your Conditions
Lentils have one of the lowest glycemic indexes of any legume. The soluble fiber binds to sugar in the digestive tract, slowing absorption.
Regular legume consumption is associated with lower cardiovascular risk and reduced LDL cholesterol.
Naturally low-sodium when made with no-salt-added tomatoes and low-sodium broth. High in potassium and magnesium.
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