Description
A comforting Middle Eastern red lentil soup simmered with vegetables and warm spices, finished with lemon for a bright and nourishing bowl.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 small potato, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups vegetable broth
- 2 tablespoons lemon juice
Instructions
- Heat a large pot over medium heat.
- Add olive oil, then onion, carrot, and potato, and cook until slightly softened.
- Stir in cumin, turmeric, salt, and black pepper until fragrant.
- Add red lentils and vegetable broth, stirring to combine.
- Bring to a gentle boil, then reduce heat and simmer for 25 minutes until lentils are soft.
- Stir in lemon juice and adjust seasoning if needed.
- Serve warm and enjoy.
Notes
- Add more broth if you prefer a thinner soup.
- The soup thickens as it rests.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: red lentil soup, Middle Eastern soup, lentil vegetable soup, vegan soup