Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened.
- Stir in minced garlic, cumin, and turmeric; cook for another minute.
- Add the lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Add a spoon of plain yogurt or a drizzle of olive oil if desired. For a creamier texture, blend half the soup before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg