Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften. Add minced garlic, cumin, coriander, and chili powder. Cook for another minute until fragrant.
- Add the rinsed lentils and diced tomatoes (with their juice) to the pot. Stir well to combine with the sautéed vegetables and spices.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally.
- Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot with a side of crusty bread.
Notes
- Adjust the amount of chili powder to control the heat. For milder soup, use a pinch; for spicier soup, add more.
- Feel free to add other vegetables like potatoes, spinach, or kale.
- Add cooked chicken, sausage, or tofu for extra protein.
- Chicken broth can be used instead of vegetable broth for a richer flavor.
- For a creamier soup, use an immersion blender to partially puree the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg