Ingredients
Scale
- 1 cup dried red or green lentils
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional)
- 1 lemon, juiced and zest preserved
- 1 can (14 oz) coconut milk or vegetable broth for a creamier texture
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Rinse the lentils thoroughly under cold water. Dice the onion, chop the carrots, and mince the garlic. Zest and juice the lemon, setting aside the zest for garnish.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrots, sautéing until soft, about 5 minutes. Stir in the minced garlic, turmeric, cumin, and coriander, cooking for another minute to release their flavors.
- Add the lentils to the pot, stirring to coat them in the aromatic mixture. Pour in the coconut milk or vegetable broth, then bring to a boil. Reduce heat and simmer uncovered for 25-30 minutes until the lentils are tender.
- Stir in fresh lemon juice, season with salt and pepper, and simmer for an additional 5 minutes. Garnish with chopped cilantro or parsley and lemon zest for a vibrant finish.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for 3 months. Reheat gently and add additional broth if needed.
- For a creamier consistency, blend part of the soup before serving.
- Adjust seasoning and lemon juice to taste for a personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
- Diet: Vegan, Anti-inflammatory
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg