Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Begin by rinsing the red lentils under cold water until the water runs clear; set aside to drain.
- Chop the onion, carrot, and garlic finely.
- In a large pot, heat olive oil over medium heat, add onion, and sauté for 5 minutes until translucent.
- Add garlic and carrot, continue cooking for another 3-4 minutes until softened.
- Sprinkle in cumin and turmeric, stirring well to combine, and toast the spices for 1 minute.
- Pour in vegetable broth and add drained lentils, bring to a boil, then reduce to a simmer.
- Cover and cook for 20-25 minutes, stirring occasionally, until lentils are tender.
- Use an immersion blender to purée the soup to your desired texture.
- Stir in fresh lemon juice before serving, adjusting seasoning as necessary.
- Ladle the soup into bowls, garnishing with parsley and a drizzle of olive oil.
Nutrition
Notes
Store leftover soup in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Always taste and adjust seasoning after reheating.