Easy Red Lentil Soup
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
2 carrots, finely diced
1 onion, finely diced
3 cloves garlic, minced
2 tsp each ground cumin and turmeric
½ tsp each salt and pepper
¼ tsp ground cayenne
1 pkg vegetable broth
1 cup dried red lentils
¼ cup finely chopped fresh parsley, plus more for garnish
3 tbsp lemon juice
2 tbsp olive oil
2 carrots, finely diced
1 onion, finely diced
3 cloves garlic, minced
2 tsp each ground cumin and turmeric
½ tsp each salt and pepper
¼ tsp ground cayenne
1 pkg vegetable broth
1 cup dried red lentils
¼ cup finely chopped fresh parsley, plus more for garnish
3 tbsp lemon juice
Directions
1Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.
2Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.
3Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.
Tips
1
Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.
Disclaimer
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Personal Note
Personal Note
