Ingredients
Scale
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1 cup chopped carrots
- 1 lemon, juiced
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
Instructions
- Rinse the red lentils under cold water and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic, turmeric, and ginger; cook for 1 minute until fragrant.
- Pour in vegetable broth and add rinsed lentils and chopped carrots. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are soft.
- Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
- Stir in lemon juice, season with salt and pepper, then garnish with fresh herbs before serving.
Notes
- You can add a dash of cayenne for extra spice.
- Serve with whole-grain bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg