Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon lemon juice, fresh
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add Aromatics and Spices: Add the minced garlic, turmeric, ginger, cumin, and coriander to the pot. Cook for another minute, stirring constantly, until fragrant. This will really bring out the flavors of the spices.
- Incorporate Lentils and Broth: Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have started to break down.
- Season and Finish: Once the lentils are cooked, stir in the salt, pepper, and fresh lemon juice. Taste and adjust the seasonings as needed. If you prefer a smoother soup, you can use an immersion blender to partially blend the soup.
- Serve and Garnish: Ladle the anti-inflammatory lentil soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Soup
- Cuisine: Mediterranean
- Diet: vegan, vegetarian, healthy
Nutrition
- Calories: 250 kcal
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g