Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Juice of 1 lemon
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat olive oil. Add chopped onions, carrots, and celery. Cook over medium heat until vegetables are soft and fragrant, about 5-7 minutes.
- Add minced garlic, turmeric, cumin, black pepper, and cayenne (if using). Sauté for 1-2 minutes until spices release their aroma and garlic becomes fragrant.
- Stir in the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Once cooked, stir in lemon juice for brightness. For a creamier texture, blend a portion of the soup with an immersion blender or regular blender. Adjust seasoning to taste.
- Serve hot, garnished with chopped parsley or cilantro, with optional crusty bread or vegan naan.
Notes
- Use quality vegetable broth for enhanced flavor.
- Optional: Add a pinch of red pepper flakes for extra heat.
- Cook lentils until tender but not mushy for the best texture.
- For a smoother soup, blend more or less depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 14 g
- Protein: 13 g
- Cholesterol: 0 mg