Red Lentil Soup
A comforting Mediterranean red lentil soup infused with cumin, coriander, and turmeric, simmered until naturally velvety. Finished with a bright squeeze of fresh lemon juice and fragrant chopped cilantro.
Ingredients
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servings
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Instructions
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Heat olive oil in a Dutch oven over medium heat and sauté onion and carrots for 6 minutes until tender.
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Add minced garlic, cumin, coriander, and turmeric, stirring for 1 minute until fragrant.
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Stir in the rinsed red lentils and pour in vegetable broth.
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Bring to a boil, reduce heat to low, cover partially, and simmer for 20 to 25 minutes until lentils are completely soft and broken down.
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Use an immersion blender to partially puree the soup, leaving some pleasant texture.
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Stir in fresh lemon juice and chopped cilantro, taste for salt, and serve with warm pita bread.
Notes & Tips
Red lentils cook much faster than brown or green lentils and break down into a naturally creamy soup without heavy dairy.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 16g g |
| Fat | 6g g |
| Carbohydrates | 44g g |
| Fiber | 12g g |