Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup red lentils, rinsed
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic, carrots, and celery; cook for 5 minutes.
- Add turmeric, cumin, and cinnamon; cook for 1 minute.
- Pour in vegetable broth and diced tomatoes.
- Add rinsed lentils; bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until lentils are soft.
- Season with salt and pepper.
- Puree partially with an immersion blender if desired for a thicker texture.
- Serve hot, garnished with fresh parsley.
Notes
- You can add chopped spinach or kale for added greens.
- Adjust spices based on your taste preferences.
- This soup stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg