Ingredients
Scale
- 1 cup of dried yellow or red lentils
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley or coriander for garnish
Instructions
- Rinse the lentils thoroughly under cold water until clear. Dice carrots and celery, finely chop onion, and mince garlic. Set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until vegetables soften and onion becomes translucent, about 5-7 minutes.
- Add ground turmeric, smoked paprika, and cumin. Cook for 1 minute, then stir in rinsed lentils to combine all ingredients evenly.
- Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and flavors meld into a golden broth.
- Use an immersion blender to blend part of the soup for creaminess or transfer some to a blender, purée, then return to the pot. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in portions for longer storage and reheat gently on the stove.
- For added flavor, consider adding a splash of lemon juice or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: Fantasy-inspired, Medieval
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg