1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder (optional, for extra heat)
1 cup red lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon lemon juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and ginger, cook until fragrant.
Add cumin, coriander, turmeric, and chili powder (if using). Cook for 30 seconds, stirring constantly.
Add red lentils, vegetable broth, and diced tomatoes. Stir well.
Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
Remove from heat, stir in lemon juice, and season with salt and pepper.
Ladle into bowls, garnish with cilantro, and serve hot.
- Author: weezful
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: simmer
- Cuisine: Indian
- Diet: vegan, gluten-free
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 20 g
