Description
A delicious and nutritious soup made with lentils, lemon, and spices, known for its anti-inflammatory properties.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 lemon, juiced
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic, turmeric, and cumin, and cook for another minute.
- Stir in the lentils and vegetable broth, and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Stir in the lemon juice and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg