Ingredients
Scale
- 1 cup dried red lentils
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 cups vegetable broth
- Juice and zest of 1 large lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear. Chop the onion, garlic, carrot, and celery. Zest the lemon and set aside.
- In a large pot, heat 2 tablespoons of olive oil. Add the chopped onion, garlic, carrot, and celery. Sauté until tender, about 5-7 minutes.
- Add the turmeric, cumin, and smoked paprika. Stir to coat the vegetables. Add the rinsed lentils and mix well.
- Pour in the vegetable broth, add the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender, stirring occasionally.
- Remove bay leaf. Stir in lemon juice, lemon zest, and season with salt and pepper to taste. Garnish with chopped cilantro or parsley before serving.
Notes
- You can substitute green or brown lentils for red lentils, but cooking time may vary.
- This soup freezes well – store in airtight containers for up to 3 months.
- Adjust seasoning according to your taste, adding more lemon or spices as preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg