Red Lentil Soup

This hearty Red Lentil Soup is a staple in Lebanese cuisine, combining the earthy flavor of lentils with aromatic spices and a touch of lemon for brightness. Perfectly comforting and nutritious, it's a delightful vegan dish that warms the soul.

Ingredients

• Red lentils - 100 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Vegetable broth - 750 milliliters
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Rinse the red lentils under cold water and set aside.
2. In a pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until they soften.
3. Add the minced garlic, cumin, coriander, and turmeric, and cook for another 1-2 minutes until fragrant.
4. Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
5. Once cooked, use an immersion blender to blend the soup to your desired consistency, or leave it chunky if preferred.
6. Stir in the lemon juice, and season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Packed with vitamins and minerals, supporting overall wellness.

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