Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onions, garlic, carrots, and celery until the onions are translucent.
- Add rinsed lentils along with cumin, coriander, and turmeric. Stir for about two minutes to coat the lentils in spices.
- Pour in vegetable broth and canned tomatoes. Bring to a boil while stirring occasionally.
- Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
- Stir in lemon juice before serving and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg