Lentil Soup

Name: Lentil Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium Onion; 250g Red Lentils, rinsed; 1 large Carrots, diced; 2 cloves of Garlic, sliced; 2 tbsp Olive Oil; 1 tsp Ground Cumin; 1/2 tsp Ground Turmeric; 1.2 l Vegetable Stock; 1 tsp Salt; 1/4 tsp Pepper (Black); 1 Lemon, cut into wedges (to serve); 2 tbsp Fresh Parsley, finely chopped (for garnish)

This comforting lentil soup is fragrant with warm cumin and turmeric, and silky from slow-simmered red lentils. Brightened with lemon and fresh parsley, it’s an easy, nourishing bowl that feels both hearty and clean — perfect for weeknights or meal prep.

This comforting lentil soup is fragrant with warm cumin and turmeric, and silky from slow-simmered red lentils. Brightened with le... Show more

Traditional Middle Eastern Recipe

Health Grade

S+ · Outstanding

Rating

4.4

Time

45 min

Price

1,36 €

Calories

341 kcal

vegan

low calorie

healthy

easy

meal prep

one pot

Method

Prep the vegetables

Rinse the Red Lentils in a fine-mesh sieve under cold water until the water is no longer cloudy. Peel and finely chop the Onion, peel and dice the Carrots, and slice the Garlic. Chop the Fresh Parsley and cut the Lemon into wedges, then set them aside for serving.

Cook the base

Warm the Olive Oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring often, until the onion is translucent and the carrots are starting to soften. Stir in the garlic, Ground Cumin, and Ground Turmeric for about 30 seconds until fragrant.

Simmer the soup

Pour in the Vegetable Stock and stir in the lentils, then season with the Salt and Pepper (Black). Bring everything to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.