Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic, cumin, and turmeric. Cook for 1 minute more until fragrant.
- Add rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
- Season with salt and black pepper to taste.
- Stir in fresh lemon juice and chopped parsley just before serving.
Notes
- For a thicker soup, you can mash some of the lentils against the side of the pot with a spoon.
- Serve with a drizzle of extra olive oil or a sprinkle of red pepper flakes for a little heat.
- This soup freezes well; store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg