Description
A comforting red lentil soup that evokes warmth and nostalgia, enriched with spices and perfect for any meal.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- Stir in the chopped carrots, cumin, and turmeric. Cook for an additional 3-4 minutes, allowing the spices to release their fragrance.
- Rinse the red lentils under cold water to clean them. Add them to the pot along with the vegetable broth.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the lentils are soft and tender.
- Season the soup with salt and pepper to taste, adjusting to your preference.
- If you prefer a smoother texture, use an immersion blender to purée the soup to your desired consistency. Otherwise, you can leave it chunky for added texture.
- Serve hot, garnished with fresh parsley for a pop of color and flavor, if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Adjust spices to your liking!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg