Description
A comforting and nutritious soup made with red lentils and carrots, perfect for a chilly day.
Ingredients
Scale
- 1 cup red lentils
- 2 cups diced carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced carrots, lentils, vegetable broth, cumin, and coriander. Bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until lentils are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in lemon juice and season with salt and pepper.
- Serve warm.
Notes
- This soup can be frozen for later use.
- Adjust spices according to your taste preference.
- Adding a splash of coconut milk can enhance creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg