Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 cup dried red or green lentils, rinsed
- 6 cups vegetable broth or chicken broth
- Juice and zest of 2 large lemons
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (optional for color and flavor)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and diced carrots, cooking for 3-4 minutes until fragrant and slightly softened.
- Add ground cumin and turmeric (if using) to the vegetables. Stir well to coat everything evenly. Season with salt and pepper.
- Pour in the rinsed lentils and stir for a minute. Add vegetable or chicken broth, bringing to a boil. Reduce heat and simmer uncovered for 25-30 minutes until the lentils are tender.
- Stir in lemon juice and zest. Adjust seasoning with salt and pepper as desired. Optionally, blend part of the soup with an immersion blender for a smoother texture or leave it chunky.
Notes
- You can substitute the lentils with split peas or chickpeas, adjusting cooking times accordingly.
- For a vegan version, use vegetable broth and skip garnishes like cheese or dairy additions.
- Reheat leftovers gently on the stove, adding a splash of broth or water to restore consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 210 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg