1 tablespoon olive oil1 large onion, chopped4 cloves garlic, minced1 inch ginger, grated1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon turmeric powder½ teaspoon chili powder (optional, for extra heat)1 cup red lentils, rinsed6 cups vegetable broth1 (14.5 ounce) can diced tomatoes, undrained1 tablespoon lemon juiceSalt and pepper to tasteFresh 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
