Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 4 cups vegetable broth (low-sodium)
- 1 tsp ground cumin
- 1 tsp ground coriander
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Dice the onion and carrots, and mince the garlic.
- In a large pot over medium heat, heat olive oil. Add onions and cook until translucent. Stir in garlic until fragrant.
- Mix in diced carrots, cumin, and coriander; cook for 3-4 minutes.
- Add rinsed red lentils and vegetable broth; bring to a boil then simmer for 20-25 minutes until lentils are tender.
- Stir in lemon juice, salt, and pepper. Blend if desired for creaminess, then ladle into bowls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg