Creamy red lentils simmered with carrots, cumin and a squeeze of lemon. A comforting, low-calorie Mediterranean soup that’s naturally high in protein and fiber.
Ingredients:
– 250g red lentils, rinsed
– 2 carrots, diced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 3 tbsp extra virgin olive oil
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1.2 liters vegetable broth
– Juice of 1 lemon
– Salt and black pepper to taste
– Fresh parsley, to serve
Instructions:
1. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5 minutes until soft.
2. Add garlic, cumin and turmeric; cook 1 minute until fragrant.
3. Add lentils and broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until lentils are soft.
4. Blend until smooth (or leave chunky if preferred). Stir in lemon juice, season with salt and pepper.
5. Serve hot, garnished with parsley and a drizzle of olive oil.
Prep time: 10 min | Cook time: 30 min | Servings: 6 | Calories: ~230 per serving
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