Ingredients
Scale
- 1 cup dried red lentils
- 1 tablespoon olive oil or coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground turmeric, cumin, and chili powder. Cook for 1-2 minutes to develop the flavors. Add the chopped carrots and celery, sautéing for an additional 3 minutes.
- Pour in the vegetable broth and add the diced tomatoes. Rinse the red lentils well and add them to the pot. Bring everything to a boil, then reduce the heat and simmer uncovered for 25-30 minutes until the lentils are tender and the soup has thickened.
- Season with salt and pepper to taste. Garnish with chopped cilantro or parsley before serving. Serve hot for maximum immune-boosting benefits.
Notes
- Stir occasionally during cooking to prevent sticking.
- Adjust spice levels according to your taste preferences.
- For a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 6 g
- Sodium: 650 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
