Description
This vibrant Red Lentil Soup is a nourishing and flavorful dish, perfect for a wholesome meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, finely chopped
- 16 ounces (2 1/3 cups) red or yellow lentils (red recommended)
- 8 cups chicken or vegetable broth
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach (approximately 2 ounces)
- Juice of half a lemon
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and carrots and sauté for about 5 to 6 minutes until softened, stirring occasionally to ensure even cooking.
- Stir in the finely chopped garlic, turmeric, and ground cumin. Continue to cook the mixture for another 2 to 3 minutes, allowing the spices to release their fragrance and flavor.
- Mix in the red lentils thoroughly, then pour in the chicken or vegetable broth. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 30 minutes. Stir occasionally to prevent sticking and to monitor thickness.
- Remove the pot from heat and stir in the fresh chopped parsley and baby spinach, letting the heat wilt the greens gently. Finally, add the juice of half a lemon to brighten the flavors and stir well before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg