Ingredients
Scale
- 1 cup dried red lentils
- 1 tablespoon turmeric powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili flakes (optional for heat)
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Juice of half a lemon
Instructions
- Rinse the dried red lentils thoroughly under cold water until the water runs clear. Set aside.
- In a large pot, heat olive oil. Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender and fragrant, about 5-7 minutes.
- Stir in turmeric powder, cumin, coriander, black pepper, and chili flakes if using. Cook for another minute to toast the spices. Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are soft. Stir occasionally to prevent sticking.
- Once cooked, add fresh lemon juice and adjust seasoning if needed. Garnish with chopped cilantro. Optionally, drizzle with olive oil or add herbs for extra flavor.
Notes
- Ensure lentils are rinsed thoroughly to remove excess starch.
- You can add greens like spinach or kale during the last 5 minutes of cooking for extra nutrients.
- For an extra kick, add more chili flakes or fresh ginger during sautéing.
- This soup stores well in airtight containers in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
