Ingredients
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 pound (500g) carrots, peeled and chopped
1 cup dry red lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
5 cups vegetable broth
Salt and black pepper to taste
1 tablespoon lemon juice
Fresh cilantro for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Step 2: Add garlic and carrots, and sauté for another 5 minutes, stirring occasionally.
Step 3: Stir in the red lentils, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
Step 4: Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and carrots are tender.
Step 5: Use an immersion blender to blend the soup until creamy and smooth. Season with salt, pepper, and lemon juice.
Step 6: Serve hot, garnished with fresh cilantro.
Notes
For a creamier texture, add a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (approx. 350ml)
- Calories: 245 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg