Description
A hearty, spiced red lentil soup that warms the soul and provides anti-inflammatory benefits, perfect for a quick weeknight meal.
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Chop the onion, dice the carrots and celery, and mince the garlic so everything is ready to go.
- Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the chopped onion, diced carrots, and diced celery; sauté for 5–7 minutes until softened and the onion is translucent.
- Stir in the minced garlic, 1 teaspoon turmeric, and 1 teaspoon cumin; cook for another minute until fragrant.
- Add 1 cup red lentils and 4 cups vegetable broth; bring to a boil. Once boiling, reduce to a simmer.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and beginning to break down.
- Season with salt and pepper to taste. Stir in the juice of 1 lemon and blend if desired for a smoother texture. Garnish with fresh parsley and serve hot.
Notes
For a smoother chic texture, blend some or all of the soup. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean