Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) potatoes, diced
- 1 ½ cup (270 grams) red lentils, rinsed and drained
- 5 cups (1.2 liter) vegetable broth or hot water
- ¾ – 1 teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ½ lemon, juice
- 1 handful cilantro or parsley, chopped
Instructions
- In a large pot heat gently the olive oil over medium heat. Add the onion and cook for about 5 minutes, until the onion starts to soften.
- Add cumin, turmeric, garlic, and stir for 1 minute until fragrant.
- Then add lentils, carrots, potatoes, and give a good stir.
- Add the broth, salt, and pepper and bring to the boil.
- Reduce the heat, cover with a lid, and simmer for about 20 minutes, stirring occasionally.
- Remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid).
- Optional step: using an immersion blender you can puree the soup until it’s smooth and creamy if you wish.
- Serve with chopped parsley or coriander, a pinch of paprika if you like and freshly squeezed lemon juice to taste.
Notes
- Adjust the soup’s thickness by adding more broth or water if needed.
- For a creamier texture, blend the soup partially or fully.
- Fresh lemon juice enhances the flavor—adjust to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg