Quick and Healthy Dinner Recipes to Kickstart your New Year's Resolutions

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Lentil and Vegetable Soup

This hearty, spiced lentil soup brings together the earthiness of brown lentils with the sweetness of carrots, tomatoes, and potatoes. Curry spices add warmth, while optional toasted croutons provide a delightful crunch, making it a comforting and healthy meal. For a creamier texture, blend a portion of the soup with an immersion blender.

Ingredients (for 4 servings):

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 1/2 cups brown lentils, rinsed and drained
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 14-oz can diced tomatoes
• 5 cups vegetable broth
• Salt and pepper to taste
• Optional: 1 cup bread cubes toasted in olive oil for croutons

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3 min.
2. Stir in carrots, potatoes, cumin, curry powder, turmeric, and cayenne pepper. Cook for 2 min., allowing the spices to bloom.
3. Mix in the lentils and diced tomatoes, stirring to coat them in the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 min., or until the lentils and vegetables are tender.
5. Season the soup with salt and pepper. Adjust the consistency with more broth if needed.
6. While the soup simmers, toss bread cubes in olive oil and toast in a skillet over medium heat until golden and crispy.
7. Ladle the soup into bowls, topping with croutons for added crunch if desired.