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Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Ready In: 55 Minutes


  • ¼ teaspoon black pepper
  • 1 can diced tomatoes
  • 1 cup chopped carrots
  • 2 celery stalks, chopped
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • Chopped fresh parsley for serving
  • 2 cloves garlic, minced
  • 2 teaspoons Kosher salt
  • 8 oz. lentils
  • 2 Tablespoons olive oil
  • 1 small onion, chopped
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth


  1. Heat olive oil in a large heavy bottomed pot or dutch oven
  2. Add celery, onion, and carrots and cook over medium heat until they start to sizzle, about 6 minutes
  3. Add minced garlic and saute until fragrant, about one minute.Add diced tomatoes, salt, lentils, veggie broth, cumin, paprika, coriander, and black pepper
  4. Increase heat to high, cover, and bring to a boil.Reduce heat to low and simmer for 45 minutes, or until lentils have softened.Place 2 cups of the soup in a blender and pulse until smooth
  5. Return mixture to the remaining soup and stir
  6. Serve immediately with chopped fresh parsley and fresh bread or crackers.

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