Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and diced carrots; cook for 2-3 minutes.
- Stir in turmeric and cumin, cook for 1 minute to release flavors.
- Add rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper. Serve hot, garnished with fresh cilantro and lemon wedges.
Notes
- You can add chopped spinach or kale for extra greens.
- Adjust spices according to taste.
- This soup keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free, Low-Calorie
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg