Description
A healthy and delicious creamy red lentil soup that’s perfect for any time of year.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 4 cups low-sodium vegetable broth
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 tbsp lemon juice (freshly squeezed)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare your ingredients by chopping the onion, garlic, and carrot. Rinse the red lentils under cold water until clear.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent. Add garlic and carrots; cook until softened.
- Stir in cumin and turmeric; toast for 1-2 minutes until fragrant.
- Add rinsed lentils and vegetable broth; bring to a gentle boil, then reduce heat to low.
- Cover partially and simmer for 20-25 minutes until lentils are tender, stirring occasionally.
- Blend the soup until smooth using an immersion blender; stir in lemon juice before serving.
Notes
- This soup can be garnished with fresh cilantro for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg