Ingredients
Scale
- 1 cup dry lentils (any color)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
- Add the rinsed lentils, diced carrots, and celery to the pot. Stir in cumin, turmeric, and smoked paprika.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste, serve hot garnished with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to three months; thaw and reheat before serving.
- For serving, pair with crusty bread or fluffy rice for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg