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Acid-Reflux Friendly Lentil Soup

A soft, mildly spiced lentil soup with carrot, zucchini, and potato simmered in low-sodium broth until creamy.

Ingredients

  • 1 cup red lentils rinsed well
  • 1 medium carrot diced
  • 1 small zucchini diced
  • 1 small potato peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon ground cumin optional, mild flavor
  • 2 cups water

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add carrots, zucchini, and potato. Cook for 5 minutes, stirring occasionally.
  3. Add rinsed lentils, vegetable broth, and water.
  4. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils and vegetables are soft.
  5. Season with salt and optional cumin. Stir well.
  6. Serve warm, garnished with fresh parsley if desired.