Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) potatoes, diced
- 1 ½ cup (270 grams) red lentils, rinsed and drained
- 5 cups (1.2 liter) vegetable broth or hot water
- ¾ – 1 teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ½ lemon, juice
- 1 handful cilantro or parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and cook for 5 minutes until soft.
- Add cumin, turmeric, garlic, and stir for 1 minute.
- Add lentils, carrots, potatoes, and stir.
- Pour in the broth, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
- Remove from heat and adjust seasoning and consistency.
- Optional: Blend with an immersion blender for a creamy texture.
- Serve with chopped parsley or cilantro and lemon juice.
Notes
- Adjust broth for desired thickness.
- Use fresh lemon juice for best flavor.
- Garnish with paprika if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg