Ingredients
Scale
- 2 cups of carrots, chopped
- 1 cup of lentils, rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Add chopped carrots and cook for another 5 minutes.
- Stir in the lentils, cumin, and coriander.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Blend the soup for a smooth texture, if desired.
- Serve hot and enjoy!
Notes
For a silkier soup, blend while hot with care. Add lemon juice or fresh herbs at the end for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg