Description
A comforting Middle Eastern red lentil soup made with tender vegetables, warm spices, and fresh lemon juice, creating a creamy and nourishing bowl full of flavor.
Ingredients
Units
Scale
- 1 cup red lentils, rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 medium potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 5 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and potato, and sauté for 5 to 7 minutes until softened.
- Stir in minced garlic, ground cumin, ground coriander, and turmeric, and cook for 1 minute until fragrant.
- Add rinsed red lentils and vegetable broth, and stir to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils and vegetables are very tender.
- Season with salt and black pepper to taste.
- Stir in fresh lemon juice.
- Blend partially or fully if desired, then ladle into bowls and garnish with chopped parsley before serving.
Notes
- Rinse lentils thoroughly before cooking to remove excess starch.
- If the soup becomes too thick, add warm water to reach desired consistency.
- Taste and adjust lemon juice just before serving for brightness.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
