Ingredients
Scale
- 1 cup dried red or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil
- 6 cups vegetable broth
- Juice of 2 fresh lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Optional: chopped fresh parsley or cilantro for garnish
Instructions
- Chop the onion and carrots into small, even pieces; mince garlic.
- Heat olive oil in a large pot over medium heat; sauté onion and carrots for 5 minutes until tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle in turmeric, stir to coat vegetables evenly.
- Add rinsed lentils and cook for 2-3 minutes to infuse spices.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice and lemon zest, season with salt and pepper.
- Optional: garnish with fresh parsley or cilantro before serving.
Notes
- Use fresh lemon juice and zest for maximum brightness.
- For creamier texture, blend a portion of the soup and mix back in.
- Adjust turmeric and lemon quantities to suit your taste.
- Serve hot with crusty bread or side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg