Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 cup chopped spinach
- Salt and pepper to taste
- Lemon wedges and fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, carrots, celery, turmeric, and cumin. Cook for 3-4 minutes until fragrant.
- Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in chopped spinach and cook for another 5 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro and lemon wedges.
Notes
- You can add other vegetables like zucchini or bell peppers for variety.
- For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy & Vegan
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 200 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg