Ingredients
Scale
- 1 cup dried red lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 6 cups vegetable broth
- Juice of 1 large lemon
- Zest of 1 lemon
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by rinsing the red lentils thoroughly under cold water until the water runs clear. Chop the onion, dice the carrots, and prepare the garlic and ginger.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, ground turmeric, and cumin. Cook for another 1-2 minutes until fragrant.
- Add the rinsed lentils and diced carrots to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender.
- Once cooked, stir in the lemon juice, lemon zest, and season with salt and black pepper. Simmer for an additional 5 minutes for flavors to meld.
- Ladle the hot soup into bowls, garnish with cilantro if desired, and serve immediately. Squeeze additional lemon juice for extra freshness if preferred.
Notes
- Can substitute red lentils with green or yellow lentils; cooking times may vary. Red lentils cook faster and create a creamier texture.
- This soup is naturally gluten-free and suitable for gluten-sensitive diets.
- Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat on the stove or microwave before serving.
- Enhance flavor with optional toppings like hemp seeds, chopped nuts, or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg