Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Heat Oil: Heat olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion and carrots to the pot and cook until they soften, about 5-7 minutes, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in the minced garlic, ground turmeric, and ground cumin; cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Lentils and Broth: Pour in the rinsed red lentils and vegetable broth. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes or until the lentils are tender and the soup has thickened slightly.
- Add Lemon and Season: Stir in fresh lemon juice to brighten the flavors, then season the soup with salt and pepper to taste.
- Serve: Ladle the warm soup into bowls and serve immediately. Optionally, garnish with fresh parsley or a drizzle of olive oil.
Notes
- For a creamier texture, partially blend the soup with an immersion blender or in batches using a countertop blender.
- Garnish with fresh parsley before serving for extra flavor and color.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free
