Ingredients
Scale
- 1 cup dried red or green lentils
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 celery stalks, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika (optional)
- 1 lemon, juiced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are soft and fragrant.
- Add minced garlic, turmeric, cumin, paprika (if using), and black pepper. Cook for 1 minute to enhance spices’ aroma.
- Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender.
- Stir in lemon juice and season with salt to taste. Optionally, use an immersion blender to blend part of the soup for a creamier texture.
Notes
- Use green, brown, or black lentils as a substitute. Red lentils cook faster.
- Ensure your vegetable broth is gluten-free to keep the soup vegan and gluten-free.
- You can add more lemon juice for extra zest or garnish with additional herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Healthy
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg