Ingredients
Scale
- 1 cup dried lentils (red or green)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 1 lemon, juiced and zested
- 4 cups vegetable broth or water
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Rinse the lentils thoroughly under cold water and drain.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Stir in the turmeric, cumin, and coriander (if using). Cook for 30 seconds to release flavors.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice and zest. Season with salt and pepper as needed. Garnish with cilantro or parsley before serving.
Notes
- Optional: add diced carrots, celery, or spinach for extra flavor and nutrients.
- For a creamier texture, stir in a splash of coconut milk or add a dollop of Greek yogurt before serving.
- This soup pairs well with crusty whole-grain bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (roughly 1 cup)
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg