Ingredients
Scale
- 1 cup green lentils
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin seeds
- 2 carrots, diced
- 2 celery stalks, chopped
- Juice of 1 lemon
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and toasted cumin seeds; stir for about 1 minute.
- Mix in diced carrots and celery; cook until slightly softened (about 5 minutes).
- Stir in rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer.
- Cover partially and let simmer for 25-30 minutes until lentils are tender.
- Remove from heat and stir in lemon juice. Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg