Ingredients
Scale
- 1 cup red lentils
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add diced carrots and minced garlic; sauté for another 3-4 minutes until fragrant.
- Stir in cumin and curry powder; toast for about 30 seconds.
- Add rinsed red lentils and vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
- Blend the soup using an immersion blender or transfer to a countertop blender until smooth, leaving some texture if desired.
- Stir in lemon juice and season with salt and pepper to taste. Simmer for an additional minute before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approx. 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg