This delicious soup is not only vegan, but also low in carbs. Packed with protein from quinoa and lentils, it has a rich and satisfying flavor thanks to cumin and smoked paprika. Best of all, it’s easy to make in just one pot!

Ingredients:

• 1 cup of green lentils, rinsed and drained
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup of quinoa, rinsed and drained
• 4 cups of vegetable broth
• 2 cups of water
• 1 can of diced tomatoes
• 1 teaspoon of cumin powder
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat some oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and cook until soft, stirring occasionally, for about 10 minutes.
2. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
3. Add the lentils, quinoa, vegetable broth, water, diced tomatoes, cumin powder, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then lower the heat and let it simmer for about 30 minutes, or until the lentils and quinoa are tender.
5. Taste and adjust the seasoning as needed.
6. Ladle the soup into bowls and sprinkle some fresh parsley or cilantro on top.

It’s time to sit back, relax and enjoy this hearty and nutritious soup. The combination of lentils and quinoa provides a good source of protein, ensuring you stay satisfied. The aromatic cumin and smoked paprika add a delightful warmth to every spoonful. Don’t forget to sprinkle some fresh parsley or cilantro on top for a burst of freshness.

So, why not treat yourself to a warm bowl of this vegan and low carb friendly soup tonight? It’s a simple and nourishing meal that is sure to please your taste buds.