Ingredients
Scale
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and diced carrots; cook for another 2-3 minutes.
- Stir in turmeric, cumin, cayenne (if using), salt, and pepper.
- Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are soft.
- Use an immersion blender to purée the soup until smooth, or leave some texture if desired.
- Garnish with fresh cilantro and serve hot.
Notes
- You can add a squeeze of lemon for extra brightness.
- This soup stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and blend
- Cuisine: Mediterranean
- Diet: Vegan, Healthy
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg