Description
A warm, protein-rich lentil soup seasoned with ground coriander. Vegan, hearty, and simple to prepare.
Ingredients
1 cup red lentils, rinsed
1 chopped onion
2 garlic cloves, minced
1 tsp ground coriander
1 tsp cumin
1 grated carrot
4 cups vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Juice of half a lemon
Fresh chopped coriander (cilantro) for garnish
Instructions
1. Heat olive oil in a pot over medium heat. Add onion and garlic.
2. Sauté until soft, then stir in carrot and lentils.
3. Add ground coriander and cumin. Stir well.
4. Pour in vegetable broth. Bring to a boil, then reduce to a simmer.
5. Cook for 20–25 minutes until lentils are soft.
6. Optional: blend part of the soup with an immersion blender.
7. Season with lemon juice, salt, and pepper.
8. Serve garnished with chopped fresh coriander.
Notes
Toast the coriander before grinding for a deeper flavor.
You can use chicken broth instead of vegetable broth.
Keeps well in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 480
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 9
- Cholesterol: 0