Recipe description
July 20, 2026
Lentil soup with paprika
Fiber-rich lentil soup with paprika supports gentle digestion.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and vegetables.
- Polyphenol-rich paprika and herbs add flavor with plant compounds.
- Simple, plant-forward soup with protein from lentils.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Lentils
200
gram
Paprika powder
2
teaspoon
Onion
1
piece
Garlic
2
clove
Carrot
1
piece
Celery
2
stalk
Oil, olive
2
tablespoon
Vegetable broth
4
cup
Bay leaf
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Finely chop the onion, garlic, carrot, and celery.
2
Heat olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until softened.
3
Add the paprika powder and stir for 1 minute until fragrant.
4
Rinse the lentils and add them to the pot along with the vegetable broth and bay leaf.
5
Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
6
Season with salt and black pepper to taste.
7
Remove the bay leaf and garnish with fresh parsley before serving.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
28 g
Protein
70 g
Carbohydrates
14 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
2.5 g
Salt
FAQ
What are the main nutrients in this lentil soup?
It provides plant-based protein and fiber from lentils, vegetables, and olive oil.
Is this soup vegan/vegetarian?
Yes, it’s completely plant-based.
How long do leftovers keep in the fridge or freezer?
Fridge: 3–4 days. Freeze: up to 3 months in airtight containers.
Can I use other lentil varieties?
Yes. Green, brown, or red lentils work, but cooking time and texture may differ.
Is this soup gluten-free?
Yes, provided you use gluten-free broth and seasonings.
How can I adjust the spice level?
Paprika adds warmth. For milder flavor, omit extra spices; for more heat, add chili flakes.
How should I change the consistency?
Add more broth to thin it, or blend a part of the soup for a creamier texture.
How should I serve it?
Garnish with parsley and serve with whole grains or vegetables on the side.
Can I make this in a slow cooker or Instant Pot?
Yes: in an Instant Pot, sauté aromatics then cook on high for about 12 minutes; in a slow cooker, 6–8 hours on low.
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