Description
A simple, warm soup made with red lentils, vegetables, and lemon juice, perfect for cold weather.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and black pepper to taste
- 1/4 cup fresh lemon juice
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
- Stir in rinsed red lentils and vegetable broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until lentils are very soft.
- Use an immersion blender or carefully transfer batches to a regular blender to blend until smooth or slightly chunky, based on your preference.
- Return soup to the pot if necessary. Stir in lemon juice, salt, and pepper. Heat through gently.
- Serve hot, garnished with fresh cilantro.
Notes
- For a richer flavor, you can sauté a small amount of tomato paste with the vegetables.
- If the soup becomes too thick upon standing, add a little water or extra broth when reheating.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5
- Sodium: 350
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 12
- Protein: 14
- Cholesterol: 0
Keywords: lentil soup, Lebanese, red lentils, vegetarian soup, comfort food, easy soup