Middle Eastern-Inspired Vegetable Soup for Lowering Cholesterol

A delicious and heart-healthy vegetable soup inspired by Middle Eastern flavors, designed to support a diet aimed at lowering high cholesterol. This soup is rich in soluble fiber, plant-based proteins, and healthy fats while avoiding saturated fats, cholesterol, and refined sugars. Kid-friendly and easy to make!

Prep time: 15 minutes Cook time: 30 minutes Yields: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 cup red lentils
  • 1 zucchini, diced
  • 1 cup chopped spinach
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Saute until vegetables are tender, about 5 minutes.
Add cumin, coriander, turmeric, and paprika. Stir well to coat the vegetables with the spices.
Pour in diced tomatoes and vegetable broth. Add red lentils and bring to a boil. Reduce heat and simmer for 20 minutes.
Add zucchini and spinach to the pot. Cook for an additional 5 minutes until vegetables are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Estimated Nutrition

Per serving
Calories 200
Protein (g) 6
Carbs (g) 25
Fiber (g) 8
Sugar (g) 6
Saturated fat (g) 1
Trans fat (g) 0
Sodium (mg) 500
Cholesterol 0