Ingredients
Scale
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and garlic until fragrant and translucent.
- Add diced carrots and celery, cook for 5 minutes.
- Stir in turmeric and cumin, cook for another minute.
- Add lentils, vegetable broth, diced tomatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and vegetables are tender.
- Blend partially with an immersion blender for a creamier texture if desired.
- Serve hot, garnished with fresh herbs and lemon wedges.
Notes
- For extra flavor, add a splash of coconut milk or lemon juice before serving.
- This soup keeps well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg