Description
A soothing, anti-inflammatory red lentil soup packed with turmeric, cumin, and fresh vegetables — easy to make and perfect for a nutritious, plant-based meal.
Ingredients
- 1 cup of red lentils (uncooked & washed)
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 1 medium celery stalk (diced)
- 1 tsp of turmeric powder
- 1/2 tsp of ground cumin
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 4 cups of water
- 1/2 a lemon juice (freshly squeezed)
- 2 tbsp of olive oil
- 1 tbsp of fresh parsley (chopped)
Instructions
1. Start by heating the olive oil and saute the onions until pale in color, add in the carrots and toss them around for a minute or two.
2. Next, add in the celery stalks and lentils, give them a quick toss, and add in the water, turmeric, cumin, salt, and black pepper.
3. Cover and keep the heat on high, as soon as it starts to boil, remove the topping and lower the heat. Half cover the pot so that it does not overflow.
4. Let it cook for 30-45 minutes on low heat or until it’s done. Sprinkle with parsley and some lemon juice and voila, you’re done.
Notes
This soup is great for digestion and reducing inflammation, thanks to turmeric and fiber-rich lentils. Store leftovers in the fridge for up to 4 days or freeze for longer storage. Add more water for a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 264
- Sugar: 6.5g
- Sodium: 21%
- Fat: 10g
- Saturated Fat: 1.6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg