Description
A healthy Middle Eastern Red Lentil Soup recipe that is hearty, filling, and full of comforting flavor. This one-pot soup is super easy to make and perfect for a weeknight dinner. Plus it’s vegan, vegetarian, and gluten-free.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2–3 garlic cloves, pressed or minced
- 3–4 medium carrots, chopped into big chunks
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups red lentils
- 5 cups water or vegetable broth
- 1 lemon, half juiced, half cut into wedges
- 1 bunch chopped fresh parsley
Instructions
- Step: Heat the 1 tablespoon olive oil in a large pot or Dutch Oven.
- Step: Sauté the 1 large onion, 2-3 garlic cloves, and 3-4 medium carrots for 3-4 minutes, until softened and slightly golden.
- Step: Stir in the remaining ingredients (turmeric, cumin, salt, pepper, red lentils, water, and lemon juice) except for parsley.
- Step: Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.
- Step: Once the soup is ready, taste and adjust the seasoning if needed.
- Step: Serve hot, garnished with chopped fresh parsley and lemon wedges.
Notes
Lentils can be substituted for green lentils though texture will vary. Store in a sealed container in the fridge for up to 1 week or freeze for up to 4 months.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 211 kcal
- Sugar: 4 g
- Sodium: 423 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Middle Eastern Red Lentil Soup, vegan soup, vegetarian, easy dinner, healthy soup, lentils