Lentil Soup

🛒 Ingredients

• Red Lentils (dry) 25 g · 88 kcal
• Onion 25 g · 10 kcal
• Carrot 25 g · 10 kcal
• Celery Stalk 13 g · 2 kcal
• Garlic Clove 3 g · 4 kcal
• Canned Diced Tomatoes 50 g · 9 kcal
• Vegetable Broth 200 g · 10 kcal
• Olive Oil 3 g · 27 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Turmeric Powder 1 g · 4 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
2. Add minced garlic, cumin powder, coriander powder, and turmeric powder, stirring for 1 minute until fragrant.
3. Stir in the red lentils and diced tomatoes. Pour in the vegetable broth, bring to a boil, then reduce heat to low.
4. Simmer for 25-30 minutes, or until lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
5. Taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with fresh parsley and a lemon wedge.