Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 cup fresh lemon juice
- 4 cups vegetable broth
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, sauté diced onion and carrots in oil for about 5 minutes until softened. Add minced garlic, turmeric, and cumin; stir for an additional minute until fragrant.
- Stir in the red lentils and coat them with the spices before adding vegetable broth. Bring to a boil, then reduce heat to low and let it simmer.
- Cover and cook for 20-25 minutes, stirring occasionally until the lentils are soft and the soup thickens to your desired consistency.
- Remove from heat; stir in fresh lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and lemon slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg